Bake the crescent rolls according to the package directions, about 10-12 minutes.

Chop the onions and mushrooms in small chunks.

Add the onions, mushrooms, and three handfuls of spinach into an iron skillet with the butter.

Cook until the onions look translucent and the other veggies are tender.

Beat the eggs.

Mix the cream with the eggs.

Add the egg mixture with the veggies and stir.

When the eggs have been softly scrambled and are done, turn the burner off.

Mix the cheese into the egg and veggie mixture.

Put a spoonful of the egg and veggie mixture into the crescent rolls, or butter the rolls and serve along with the egg and cheese mixture.