Easy crescent spinach pies
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion, chpd |
| 2 | tablespoons | Oil |
| 10 | ounces | Froz chpd spinach, thaw, |
| Drain | ||
| ⅓ | cup | Ricotta OR Feta cheese, |
| Crumbled | ||
| 1 | Egg, beaten | |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| 2 | cans | Refrigerated crescent rolls |
| (8 oz each) | ||
| 1 | Egg, beaten | |
| Sesame seed | ||
Directions
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.