• 1 & 1/4 cups chopped baby portobello mushrooms
• 1/3 cup oil-packed sun-dried tomatoes, chopped
• 4 tsp oil from the sun-dried tomatoes, divided
• 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 Tbsp prepared pesto
• 1/8 tsp pepper
• 1/8 tsp crushed red pepper flakes (opt)
• 1 cup coarsely chopped thawed frozen artichoke hearts
• 1 cup (4 oz) shredded part-skim mozzarella cheese
• 1/2 cup shredded parmesan cheese, divided
• 1 tube (8 oz) refrigerated crescent rolls
• 1 egg
• 3 Tbsp finely chopped walnuts

In a nonstick skillet, saute mushrooms and tomatoes in 2 tsp oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature.

Meanwhile, in a large bowl, combine the spinach, pesto, pepper and, if desired, pepper flakes. Add the artichokes, mozzarella cheese, 5 Tbsp 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 14 x 9 inch rectangle.

Spread filling in a 3 inch wide strip down center of rectangle. On each long side, cut 1 inch wide strips to within 1/2 inch 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 at 350 degrees for 20 minutes. Sprinkle with remaining parmesan cheese; bake 10 minutes longer or until golden brown. Cool for 5 minutes before cutting into 12 slices.

Makes 12 servings