Feta Crescent Triangles
Ingredients
4 oz. tomato-basil feta cheese, crumbled (1 cup)
2 Tbsp green onions, finely chopped
1 Egg, well beaten
1 Can (8 oz) refrigerated crescent dinner rolls
1 Tbsp. Grated parmesan
Preparation
In a small bowl, mix feta cheese, green onions and 3 Tbsp of the beaten egg, and set aside.
Take out your dough-- before unrolling, cut in half and set 1/2 aside. Using one half of the roll, unroll it on a flat surface and cut into two rectangles.
Roll one rectangle until it is approximately 7 1/2 x 5-inches. Make sure to press the diagonal perforations to seal. Cut your rectangle into 6 squares ( about 2 1/2 inches).
Repeat this process with your 3 remaining rectangles.
Top each square with slightly rounded teaspoon of the feta mixture.
Fold dough over filling, forming triangles; press edges to seal.
On an ungreased cookie sheet, place triangles 2 inches apart. Brush tops with remaining beaten egg, and sprinkle lightly with parmesan cheese.
Bake 9 - 11 minutes or until golden brown. Serve warm.
