Recipe: Easy Crescent Spinach Pies (using refrigerated crescent roll dough) (1987)

EASY CRESCENT SPINACH PIES

1/2 cup chopped onion
2 tablespoons oil or olive oil
1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained
1/3 cup ricotta or feta cheese, crumbled
1 egg, beaten
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cans (8-oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 egg, beaten
Sesame seed, if desired

Heat oven to 375 degrees F.

In medium skillet, cook onion in oil until tender: remove from heat.

Stir in spinach, ricotta cheese, egg, garlic powder and pepper; blend well.

Separate dough into 8 rectangles; firmly press perforations to seal. Press or roll each rectangle into a 8x4-inch rectangle. Cut each in half crosswise to form 16 squares.

Place about 1 tablespoon spinach mixture on center of each square; fold dough over filling forming a triangle. Press edges with fork to seal; place on ungreased cookie sheets. Brush with beaten egg; sprinkle with sesame seed, if desired.

Bake at 375 degrees F for 10 to 15 minutes or until golden brown. Serve warm. Refrigerate leftovers.

To reheat, wrap loosely in foil; heat at 350 degrees F for 12 to 16 minutes.

Makes 16 appetizers
From: Recipelink.com
Source: Recipe booklet: The Crescent Collection, The Pillsbury Company, 1987