Print Recipe Cheese Crescent Triangles

INGREDIENTS:

4	oz tomato-basil feta cheese, finely crumbled (1 cup)
2	tablespoons finely chopped green onions (2 medium)
1	egg, well beaten
1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1	tablespoon grated Parmesan cheese

DIRECTIONS:

1.	Heat oven to 375°F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
2.	If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.	Press each rectangle into 7 1/2x5-inch rectangle. Cut rectangle into 3 rows by 2 rows to make 6 (2 1/2-inch) squares. Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal. On ungreased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture.
4.	Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.
5.	Bake 9 to 11 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:

1 Appetizer: Calories 60 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead

These triangles can be shaped up to 2 hours ahead; cover with plastic wrap and refrigerate. Just before serving, uncover and bake the triangles as directed.