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Greek Feta Crescent Triangles

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“Source: Pillsbury”
READY IN:
21mins
SERVES:
12
YIELD:
24 mini triangles
UNITS:
US

Ingredients Nutrition

  • 4 ounces feta cheese with dried basil and tomato, finely crumbled (1 cup)
  • 2 tablespoons green onions, finely chopped
  • 1 egg, well beaten
  • 1 (8 ounce) can crescent rolls
  • 1 tablespoon grated parmesan cheese

Directions

  1. Heat oven to 375°F.
  2. In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
  3. Do not unroll dough; separate long roll into 2 shorter rolls at center perforations.
  4. Unroll 1 roll until 1 rectangle can be separated from the roll.
  5. Refrigerate remaining dough.
  6. Press dough into 7 1/2 x 5 inch rectangle, pressing diagonal perforations to seal.
  7. Cut rectangle into 6 (2 1/2 inch) squares.
  8. Top each dough square with slightly rounded measuring teaspoon of feta cheese mixture.
  9. Fold dough over filling, forming triangle; press edges to seal.
  10. On ungreased cookie sheets, place triangles 2 inches apart.
  11. Repeat with remaining 3 dough rectangles and feta cheese mixture.
  12. Brush tops with remaining beaten egg ad sprinkle lightly with Parmesan cheese.
  13. Bake 9-11 minutes or until golden brown; serve warm.

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