| 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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