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

Mix all but rolls. Unroll, but do not separate rolls. Press into 13x9 inch buttered pan. Press seams. Spread mixture over rolls. Bake at 350 degrees for 40 minutes. Cut into small squares when cooled. Serve warm or at room temperature.