1 tbsp. cornmeal
3/4 lb. bulk Italian sausage
1 garlic clove, minced
1/4 c. chopped onion
9 oz. pkg. Green Giant Harvest fresh frozen chopped spinach, thawed, well drained
3/4 c. (3 oz.) J.L. Kraft Select shredded natural low moisture part-skim Mozzarella cheese
1/4 c. chopped fresh mushrooms
2 tbsp. Kraft grated Parmesan cheese
2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls
1 egg
1 tbsp. water

Heat oven to 350 degrees. Lightly grease cookie sheet; sprinkle with cornmeal. In large skillet, brown sausage, onion and garlic; drain well. Add spinach, mushrooms, Parmesan cheese and Mozzarella cheese; mix well.

Separate dough into 8 rectangles. Firmly press perforations to seal; flatten slightly. Spoon about 1/2 cup of sausage mixture on half of each rectangle to within 1/2 inch of edges. In small bowl, beat egg and water; brush on edges of dough rectangles. For each rectangle, bring unfilled half of dough over filling; pinch edges to seal. Place on prepared cookie sheet. Brush with egg mixture. Bake at 350 degrees for 15 to 20 minutes or until golden brown. 8 sandwiches.