1 pkg. (10 oz.) frozen chopped spinach, defrosted and well drained
1 can (6-1/2 oz.) tuna, well drained and flaked
1 c. cream-style cottage cheese, well drained
1/2 c. grated Parmesan cheese
2 garlic cloves, minced
1 tube (8 oz.) refrigerated crescent rolls
3 slices (3 oz.) Mozzarella or Provolone cheese
1 egg, beaten
1 tbsp. water

In a mixing bowl, combine spinach, tuna, cottage cheese, Parmesan and garlic. Set aside. Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 14-inch x 10-inch rectangle. Transfer dough to a 15-inch x 10-inch x 1-inch baking pan, discarding waxed paper. Spread filling down center of dough at 1-inch intervals on both long sides of rectangle almost to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side. Top will look braided. Combine egg with water and brush over intercept top. Bake at 375 degrees for 18-20 minutes or until golden brown. Cut into slices. Serve warm. Yield: 10-12 appetizer or 4-6 main-dish servings.

This versatile recipe can be served as a main dish or as an appetizer. Usually, I have most of the ingredients already on hand in the refrigerator and cupboard.