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

Easy Spinach Pies
Source: Pillsbury Crescent Collection
Makes 16 appetizers

1/2 cup onion, chopped
2 Tbsp oil
10 oz frozen chopped spinach, thawed, drained
1/3 cup ricotta cheese (drained) OR feta cheese, crumbled
1 egg, beaten
1/8 tsp garlic powder
1/8 tsp pepper
2 cans (8 oz each) refrigerated crescent rolls
1 egg, beaten
Sesame seed

Preheat oven to 375.

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.