24 servings

4 oz. cream cheese, softened
1/4 c. sour cream
1 1/2 c. shredded mozzarella
1/4 c. Parmesan cheese
1 c. canned artichoke hearts, drained and chopped
1 (10) oz. package frozen spinach, drained and chopped
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 tube crescent dough

Preheat oven to 375 degrees F. Grease a mini muffin tin with cooking spray.
In a large bowl, combine cream cheese, 1 cup mozzarella, Parmesan, artichokes, spinach, and garlic. Season with salt and pepper. Set aside.
Flour your work surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough.Top with remaining mozzarella.
Bake until pastry is golden and cheese is melted, about 15 minutes.

8 servings (190 calories per serving)

1 cup, shredded, Cheese, mozzarella, whole milk
24 Large Mushrooms
1 pound of Mild Italian Sausage

Preheat oven to 350 degrees F (175 degrees C). Hollow out each mushroom cap, reserving scrapings.
Heat a skillet over medium-high heat. Cook and stir sausage, onion, until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet. Stuff each mushroom cap with sausage mixture and place on a baking sheet. Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle 1 ounce mozzarella cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.