Monterey Mushroom Squares Jo Ann

These cheesy squares are irresistible! Mix & match

different kinds of mushrooms and cheeses for variety.

8-oz. tube refrigerated 1/2 c. shredded Monterey Jack

crescent rolls cheese
2 c. sliced mushrooms 1/2 t. dried oregano
1/4 c. butter, melted 1/4 t. onion salt

Separate rolls into 2 long rectangles. Press into the bottom and 1/2-
inch up the sides of a lightly greased 13"x9" baking pan. Toss
mushrooms with melted butter; spoon over dough. Sprinkle with
remaining ingredients. Bake, uncovered, at 375 degrees for 20 to
25 minutes. Cut into squares; serve warm. Makes 2 dozen.

Savory Spinach Rolls Laurie Rupsis

Aiken, SC

I bring these to our church’s potlucks but never set them out before
the crowd comes in. The ladies working the kitchen seem to
eat a lot of them before the potluck even starts!

2 onions, chopped 6 eggs, beaten

3/4 c. butter 1/2 c. shredded Parmesan
2 10-oz. pkgs frozen spinach cheese
3 c. stuffing mix

In a skillet over medium heat, sauté onions in butter until tender.

Cook spinach according to package directions; squeeze dry. In a bowl,
combine onion mixture, spinach and remaining ingredients. Shape
into 2-inch balls using a cookie scoop. Refrigerate at least one hour,
until firm. Place on a lightly greased baking sheet. Bake, uncovered,
at 350 degrees for 20 minutes. May be frozen unbaked; bake just
before serving. Serve warm or cool. Makes 3 dozen.

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