|Green onions||3 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Dried oregano leaves||1 Teaspoon, crushed|
|Refrigerated crescent rolls||8 Ounce (1 Package)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
In a small saucepan, melt butter or margarine.
Add onions, garlic, parsley, oregano and salt.
Saute for 2 to 3 minutes until onions are tender; set aside.
Preheat oven to 375°F (190°C).
Remove crescent rolls from package without separating at perforations.
With 4 of dough pieces still joined, press with your fingers to seal at perforations, making a square.
Roll out dough to a 9-inch square.
Sprinkle with half of the onion mixture and half of the cheese.
Roll up jelly-roll fashion.
Use a sharp knife to cut into 1/2-inch slices.
Repeat with remaining ingredients.
Bake about 8 minutes in preheated oven until golden brown.