Spinach Artichoke Bombs

Preheat oven to 375 degrees F. Make the Spinach Artichoke Filling: In a medium bowl, combine spinach, artichoke, ricotta, parmesan and garlic powder. Set aside. Unwrap string cheese, cutting each one into thirds, and set aside. Make the Stuffed Crescent Rolls: Spread out each package of Crescent roll dough, separating the triangles. Slather each triangle of dough with the spinach-artichoke filling. Place a piece of mozzarella on the wide end of the dough, rolling it up like you would a traditional crescent roll. Tuck the ends under, so the cheese filling can't ooze out, and place the Crescent Roll seam-side-down on a parchment-lined baking sheet so it's less likely to unravel as it bakes. Repeat with each package of Crescent roll dough. Bake until the dough has puffed up and is lightly golden, 15 to 17 minutes. Sprinkle with salt before serving, if so desired.