2 cooked chicken breasts, shredded
Pkg of frozen spinach, thawed & all water squeezed out
1 can artichoke hearts, drained
8 oz light sour cream
1/2 - 1 cup Parmesan cheese, grated (reserve some to put on top of crescents)
Garlic salt (to taste)
1 can of reduced fat crescent rolls
Heat olive oil in a skillet on medium add chicken, spinach and artichokes and cook together until warm. Add in sour cream, Parmesan cheese and garlic salt.
Cut each crescent in half (16 pieces). Put a small amount of mixture on each roll and fold up. Sprinkle with Parmesan cheese and cook 10-12 minutes.