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1
To a medium sautee pan add oil, onion and bell pepper.
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2
Sautee for 5 min on medium high heat.
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3
Add chopped sausage, cook for 4 to 5 min.
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4
Add spinach, salt, pepper and oregano.
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5
cook until spinach is heated, about 3 min.
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6
Add freshly squeezed lemon.
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7
Let rest for 10 min to cool.
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8
While cooling, open 1 package of rolls and lay on flat surface.
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9
Pinch together the seams to make one whole piece.
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10
Press dough a bit flatter with palm of hand.
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11
Remember the recipe is for 2 packages of crescent rolls.
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12
Cut recipe in half for just 1 roll.
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13
Brush on egg mix, a thin layer.
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14
Add half the cheese to the dough, follow with sauteed mix, and lightly drizzle ranch over mix.
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15
It adds a nice creaminess.
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16
Do the same to next package of rolls.
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17
Roll the shorter side of the dough to the other end.
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18
Try and make it as tight as possible.
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19
Make sure seams don't open, if they do, just pinch together again.
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20
Take a sharp knife and make sure when cutting dough that the knife takes long strides back and forth so dough doesn't get smushed.
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21
On a baking sheet put wax paper sprayed with cooking spray.
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22
Place cut pieces onto wax paper.
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23
Bake at 375F for 15 min.
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24
Golden brown is what it will look like.
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25
Let rest for just a couple minutes before transferring to any plate.
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26
Eat as is, or drizzle some more ranch on top.
