Spinach Runza with Mushrooms
10 oz. can crescent rolls - big and flaky
4-5 cups baby spinach, chopped
1/2 onion, chopped
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
1 tbsp. olive oil
3 tbsp. margarine
8 oz. pkg. fresh mushrooms
Preheat oven to 375. Put the 6 rolls on a baking stone. Mix together chopped spinach, onion, salt, pepper, lemon juice, and olive oil. Place about 3-4 tbsp. of mixture in center of each roll. Fold to form triangle and press edges together with a fork. Bake for 20 minutes.

Meanwhile, saute mushrooms in margarine until soft, about 10 minutes. Serve on top of "runza".
Source: Modified from The Culinary Guide to MSPI
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut