Ingredients
1-1/4 cups chopped baby portobello mushrooms1/3 cup oil-packed sun-dried tomatoes, chopped4 teaspoons oil from the sun-dried tomatoes, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 tablespoons prepared pesto1/8 teaspoon pepper1/8 teaspoon crushed red pepper flakes, optional1 cup coarsely chopped thawed frozen artichoke hearts1 cup shredded part-skim mozzarella cheese1/2 cup shredded Parmesan cheese, divided1 tube (8 ounces) refrigerated crescent rolls1 large egg3 tablespoons finely chopped walnuts
Preparation
In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well.
Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle.
Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts.
Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.
