A super easy and delicious appetizer. Great for parties!

spinach & mushroom tartlets

1 can (8 oz) refrigerated crescent rolls
1 teapsoon olive oil
1 cup sliced mushrooms
4 cups chopped fresh spinach
2 cloves garlic, minced
1 (8oz) block cream cheese, softened
1/4 cup grated parmesan cheese

Heat oven to 350°F. Roll out crescent roll dough and seal the diagonal seems by pressing them together. Cut the dough into 32 equal squares.

Place small dough squares into a mini-muffin pan that has been lightly coated with non-stick cooking spray.

Heat a skillet and add olive oil. Add chopped spinach, mushrooms and garlic. Saute until mushrooms are tender and spinach has wilted. Remove from heat and add cream cheese, Parmesan and basil. Mix well.

Add 1 heaping teaspoon of filling to each crescent roll dough square. Bake at 350°F for 15 – 20 minutes, or until golden brown.

Serves 8-12