1 (10 oz.) frozen chopped spinach
1 can (6 1/2 oz.) tuna, drained and flaked
1 c. cream style cottage cheese
1/2 c. grated Parmesan
2 garlic cloves, minced
1 tube (8 oz.) refrigerated crescent rolls
3 slices Mozzarella or Provolone
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 waxed paper. Roll dough to form a 14 x 10 inch rectangle. Transfer dough to a 15 x 10 x 1 inch baking pan, discarding wax paper. Spread filling down center of dough. Top with sliced cheese. Make cuts in dough at 1 inch intervals, 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 top. Bake at 375 degrees for 18 to 20 minutes.