| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Appetizers | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Onion, chpd |
| 2 | tb | Oil |
| 10 | oz | Froz chpd spinach, thaw, |
| Drain | ||
| 1/3 | c | Ricotta OR Feta cheese, |
| Crumbled | ||
| 1 | Egg, beaten | |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Pepper |
| 2 | cn | Refrigerated crescent rolls |
| (8 oz each) | ||
| 1 | Egg, beaten | |
| Sesame seed |
INSTRUCTIONS
PILLSBURY Cook onion in oil until tender; remove from heat. Stir in spinach, cheese, 1 egg, garlic powder and pepper; blend well. Separate dough into 8 rectangles; firmly press perforations to seal. Press or roll each rectangle into an 8x4 rectangle. Cut each in half crosswise to form 16 squares. Place 1 tablespoon spinach mixture on center of each square; fold dough over filling to form a triangle. Press edges with fork to seal; place on ungreased cookie sheets. Brush with beaten egg; sprinkle with sesame seed. Bake at 375 for 10-15 minutes. Serve warm. Source: Pillsbury Crescent Collection.
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