Heat olive oil in a large saute pan.
Add garlic and mushrooms. Saute for 2 minutes until fragrant.
Stir in the spinach. Using tongs, toss the spinach into the mixture until slightly wilted.
Sprinkle in freshly grated vegan Parmesan cheese.
Taste and season with salt and pepper, as needed.
Spoon about 1 1/2 tablespoons of filling into the center of a crescent roll.
Wrap the dough around the filling so it forms a twist shape.
Continue with the rest of the filling and rolls.
Bake at 350 degrees for 10 minutes.