• 1  13.8 ounce can 
    refrigerated crescent roll dough
  • 2   tablespoons 
    extra-virgin olive oil, divided
  • 1   teaspoon 
    kosher salt
  • 1/2  cup 
    diced onion
  • 1/4  cup 
    sliced green onion
  • 1   tablespoon 
    minced garlic
  • 1  7  ounce bag 
    fresh spinach
  • 1  8  ounce package 
    cream cheese
  • 1   teaspoon 
  • 1/2  teaspoon 
    Italian seasoning
  • 1   cup 
    shredded mozzarella cheese
  • 1   cup 
    shredded Parmesan cheese
Preheat oven to 375 degrees. Unroll crescent roll dough and place on a lightly greased baking sheet.
Bake for 10 minutes. Brush dough with 1 tablespoon olive oil. Sprinkle with kosher salt.
In a large saucepan, cook onion, green onion, and garlic in remaining 1 tablespoon olive oil over medium heat for 4 minutes. Add spinach, and cook for 5 minutes, or until spinach is wilted and all liquid cooks out. Add cream cheese, salt, and Italian seasoning and cook, stirring frequently, until well blended. Spread mixture onto prepared crust. Top with mozzarella and Parmesan cheeses.
Bake for 5 minutes, or until cheese is golden brown. Serve immediately.
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