Mini Cheese and Onion Pastries
  • 1 cup (4 ounces) cheddar cheese, shredded
  • 2 8 ounce cans crescent rolls
  • 1/4 teaspoon dried dillweed
  • 1/4 cup sliced green onions
  • 2 teaspoons oil
  1. In a small bowl, combine cheese and onions. Separate dough into 16 triangles, cut each half diagonally to make 32 triangles. Place rounded teaspoonful cheese mixture on center of each triangle. Bring corners to center over filling, overlappying ends. Press gently to seal. Place on ungreased cookie sheets. Brush each lightly with oil; sprinkle with dillweed. Bake at 375 degrees for 10-13 minutes or until golden brown. Serve warm.