Yield: 1 servings
|1½ pounds||Muenster cheese grated|
|½ teaspoon||Gralic salt|
|3 tablespoons||Melted butter|
|¾ cup||Chopped parsley|
|1 pack||Refrigerated crescent rolls|
Preheat oven to 375 degrees. Combine muenster, egg, pepper, garlic salt, salt, butter/margarine. Set aside. Roll out ¼ paclage of the crescent rolls into a rectangle. Be sure to seam pieces together.
Place half the cheese mixture in the center of the pastry and spread evenly, leaving about a ½ inch border all the way around the rectangle. Roll out another ¼ of the package into a rectangle, again being sure to seam pieces together, and place on top of cheese mixture. Pinch the pastry layers together, fluting decoratively as for pie crust if you wish. Cut a few slits in the top for steam to escape and bake for about 20 minutes. CUt in squares to serve, this is good warm or at room temperature. Repeat process with remaining crescent rolls and filling to make an additional borka.