Recipe - Easy Crescent Spinach Pies

PILLSBURY
One half cup Onion, chpd
2 tablespoon Oil
10 ounce Froz chpd spinach, thaw,
Drain
1/3 cup Ricotta OR Feta cheese,
Crumbled
1 Egg, beaten
1/8 teaspoon Garlic powder
1/8 teaspoon Pepper
2 cn Refrigerated crescent
rolls
(8 ounce each)
1 Egg, beaten
Sesame seed

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 1015 minutes. Serve warm. Source: Pillsbury Crescent
Collection.