4 eggs, beaten
1 can cream of mushroom soup
2 (10 oz.) pkg. frozen chopped spinach, thawed, well drained, minced
1/2 c. chopped toasted walnuts
1/4 c. minced green onions
1 c. shredded Swiss cheese
1/4 c. grated Parmesan cheese
1 (8 oz.) pkg. refrigerated crescent rolls

In large bowl, combine all ingredients except crescent rolls. Mix well. Unroll crescent rolls, but do not separate. Press into bottom of 13 x 9 inch buttered baking pan. Press seams together. Spread spinach mixture over dough. Bake at 350 degrees for 40 minutes or until knife inserted into center comes out clean. Cut into 1 inch pieces. (Can be cut diagonally into "diamond" shapes.) Makes about 50 appetizers.