1 (10 oz.) pkg frozen chopped spinach, defrosted and well drained
1 (6 1/2 oz.) can tuna, well drained and flaked
1 c. cream-style cottage cheese, well drained
1/2 c. grated Parmesan cheese
2 cloves, minced
1 (8 oz.) tube refrigerated crescent rolls
3 slices Mozzarella or Provolone cheese
1 egg, beaten
1 tbsp. water

In a mixing bowl, combine spinach, tuna, cottage cheese, Parmesan, and garlic. Set aside. Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 10 X 14-inch rectangle. Transfer dough to a 1 X 10 X 15-inch baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3 1/2-inch strip. Top with sliced cheese. Make cuts in the dough at 1-inch intervals on both long sides of rectangle almost to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side. Top will look braided. Combine egg with water and brush over entire top.

Bake at 375°F for 18-20 minutes, or until golden brown. Cut into slices. Serve warm.

Yield: 10-12 appetizers or 4-6 main-dish servings.