Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 1/2
cups finely shredded sharp Cheddar cheese (6 oz)
4
medium green onions, chopped (1/4 cup)
1
egg
1 teaspoon water
2
teaspoons sesame seed
1/2
teaspoon garlic salt with parsley blend (from 4.8-oz jar)
Preparation
Heat oven to 375°F. Lightly grease large cookie sheet with shortening or cooking spray.
If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.
In small bowl, mix cheese and onions. Spoon slightly less than 1/4 cup cheese mixture in 1-inch-wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise to form long strip; firmly press edges to seal. Twist strip 4 or 5 times; bring ends together to form ring and pinch to seal. Place on cookie sheet.
In another small bowl, beat egg and water until well blended; brush over dough. Sprinkle with sesame seed and garlic salt blend.
Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet; cool 5 minutes. Serve warm.
