1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet SAVE $
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter
1/4 teaspoon Italian seasoning
YIELD 8 servings
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
In 10-inch nonstick skillet, cook Italian sausage 6 to 8 minutes over medium heat, until no longer pink; drain. Stir in mushrooms; cook 4 to 6 minutes, stirring occasionally, until mushrooms are lightly browned and tender. Stir in spinach leaves; cook until just starting to wilt. Remove from heat; stir in pizza sauce.
Unroll dough on cookie sheet to 13x8-inch rectangle. Sprinkle 1/2 cup of the cheese in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends; top cheese with sausage mixture. Sprinkle with remaining 1/2 cup cheese.
Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted; stir in Italian seasoning. Brush butter mixture on top of braided crescent dough.
Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. Serve with additional pizza sauce, if desired.