Sausage and Spinach Crescent Bake *

 1/2 pound bulk pork sausage

1 cup sliced fresh mushrooms

1/2 onion, chopped

2 garlic cloves, minced

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

1/2 cup shredded mozzarella cheese

2 oz cream cheese, softened

1/2 cup half and half cream

1/2 tube refrigerated crescent rolls

Preheat oven to 350.  In a skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, 6-8 minutes, breaking up meat into crumbles, drain.  Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended.  Transfer to greased 11x7 dish.  Unroll the crescent dough.  Take half of dough and press perforations together to form one sheet.  Place over sausage mixture.  Bake, covered, for 10 minutes.  Bake, uncovered, until golden brown and filling is bubbly, 12- 15 minutes longer.  Let casserole stand 5-10 minutes before cutting.

Serves 4