Easy Crescent Spinach Pies
|Chopped onions/2 tablespoons instant minced onion||1⁄2 Cup (8 tbs)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed and squeezed to drain|
|Ricotta cheese/Feta cheese||1⁄3 Cup (5.33 tbs), crumbled|
|Eggs||1 , slightly beaten|
|Pepper powder||1⁄8 Teaspoon|
|Refrigerated quick crescent dinner rolls||16 Ounce (Preferably Pillsbury)|
|Butter/Margarine||4 Tablespoon, melted (Preferably Parkay)|
Heat oven to 375Â°F.
In medium skillet, cook onion in oil until tender.
Remove from heat.
Stir in spinach, cheese, egg and pepper.
Separate dough into 8 rectangles; firmly press perforations to seal.
Roll each to 12x4-inch rectangle.
Cut each rectangle into three 4-inch squares.
Place 1 rounded tablespoonful spinach mixture on center of each square; fold dough over filling, forming a triangle.
Press edges with fork to seal; place on ungreased cookie sheets.
Brush with margarine.
Bake at 375Â°F. for 10 to 15 minutes or until golden brown.
For larger turnovers, press or roll each dough rectangle to 8x4-inch rectangle.
Cut each in half to form two 4-inch squares.
Fill each turnover with 2 tablespoonfuls spinach mixture.
Bake as directed.
To reheat, wrap loosely in foil; heat at 350Â°F. for 10 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change.