Instructions

1. Preheat your oven to 375º F and prepare a 24 well miniature muffin tin with cooking spray, set aside.
2. In a large skillet melt the butter and salute the spinach and mushrooms over medium low heat until tender, about 5-7 minutes.
3. Lay a piece of wax paper on the counter and unroll the crescent dough into a large rectangle, slice the dough into 24 equal squares.
4. Mold the squares of dough into the muffin pan, leaving a well in the center for the filling.
5. In a mixing bowl combine the spinach and mushroom mixture with the cheese, diced almonds and mayonnaise, add salt and pepper to taste.
6. Spoon the mixture into the dough cups and bake for 10-12 minutes.
7. Let cool in the pan 5 minutes, then transfer to a plate and serve immediately.
8. Store remaining bites in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.