1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1 c. ricotta cheese
1/2 c. grated cheese
1 level tsp. bottled minced garlic
1 pkg. (8) refrigerated crescent rolls
3 thick slices provolone cheese

Combine spinach, ricotta, grated cheese and garlic in a mixing bowl. Unroll and separate crescent dough into 4 rectangles. On an ungreased baking sheet, place rectangles together, overlapping edges slightly, to form a rectangle, about 14 x 10 inches. Press edges and perforations together to seal. Spread filling in a 3 1/2 inch wide strip lengthwise down center of dough. Top with provolone cheese.

Make cuts in dough at 1 inch intervals on both long sides of rectangle just to edge of filling. Fold dough strips diagonally over filling alternating from side to side and overlapping strips to give a braided appearance. Bake in a 375 degree oven for 18-20 minutes or until golden. Serve warm.