Spinach Crescent Rolls

You've all gotta try this....so easy and so good!
I didn't use any red pepper or olives and they were still good.  They are a little tart from the feta cheese, but I think you'll still like them.  :)
And....we didn't use the egg whites to brush on at the end.  Nathan put something together with olive oil, basil, oregano, maybe some garlic powder, or whatever was in the cupboard, and he brushed it on, DELICIOUS!!

Windy City Crescent Rolls
Serves 6-8
Ingredients

• 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
• 4 oz crumbled feta cheese
• 4 oz shredded mozzarella cheese
• 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
• 2 oz black olives, finely diced (*this ingredient is optional)
• 1 egg white, beaten
• 1/4 teaspoon red pepper flakes
• dash salt and pepper

Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.

Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.

Roll them up! (Thanks to my mother-in-law for this demonstration. Hi Rita!)

Place on a greased cookie sheet. Before putting them in the oven lightly brush each roll with the egg white. Bake for 15 minutes or until golden brown.