Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, about 10 minutes. Drain on paper towels and roughly chop.

Preheat the oven to 375 degrees F (190 degrees C).

Melt butter in small frying pan over medium heat. Add mushrooms and cook until tender and juicy, about 5 minutes.

Combine the bacon, mushrooms, spinach, cottage cheese, and Cheddar cheese in a bowl. Season with salt and pepper.

Press the edges of 2 crescent dough triangles together; roll out into a 6x5-inch rectangle. Place 1/4 of the spinach mixture on one end, leaving a 1/2-inch margin on the edges. Fold opposite end over filling, pressing down and crimping edges with a fork to seal. Repeat with remaining crescent dough and filling. Transfer to an ungreased cookie sheet.

Bake in the preheated oven until lightly browned, 20 to 25 minutes.