1 (10 oz.) pkg. of frozen chopped spinach, thawed and
well drained
1 (6 1/2 oz.) of salmon drained and flaked
1 c. ricotta cheese
1/2 c. grated Parmesan cheese
1 tsp. bottled minced garlic
1 pkg. (8) refrigerated crescent rolls
3 thick slices provolone cheese (3 oz.)

For filling, in a large mixing bowl combine spinach, tuna, ricotta cheese, Parmesan cheese, and garlic.

Unroll and separate crescent dough into 4 rectangles. On an ungreased baking sheet or jelly roll pan, place rectangles together, overlapping edges slightly to form a rectangle about 14 x 10 inches. Firmly press edges and perforations together to seal. Spread filling in a 3 1/2 inch wide strips 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, overlapping strips and alternating from side to side to give a braided appearance. Bake in a 375 degree oven for 18 to 20 minutes or until golden. Serve warm. Makes 4 main dish servings or 8 appetizer servings.