Cheese Crescent Triangles

• 4 oz tomato-basil feta cheese, finely crumbled (1 cup)
• 2 tablespoons finely chopped green onions
• 1 egg, well beaten
• 1 can (8 oz) Pillsbury(R) refrigerated crescent dinner rolls
• 1 tablespoon grated Parmesan cheese

1. 1. Heat oven to 375u0b0F. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
2. 2. Do not unroll dough; separate long roll into 2 shorter rolls at center perforations. Unroll 1 roll until 1 rectangle can be separated from roll. Refrigerate remaining dough. Press dough into 7 1/2x5-inch rectangle, pressing diagonal perforations to seal. Cut rectangle into 6 (2 1/2-inch) squares.
3. 3. 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. 4. Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.
5. 5. Bake 9 to 11 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft):No change.

tomatobasil, green onions, egg, rolls, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/cheese-crescent-triangles-1247092 (may not work)