Spinach Crescents Recipe
Ingredients
1/2 cup onion, finely chopped
2 tsp cooking oil
10 oz. frozen chopped spinach, thawed and squeezed dry
3/4 cup Kretschmer regular wheat germ
3/4 cup Parmesan cheese, grated
1/2 cup sour cream
1/2 cup pine nuts
1/2 tsp dried basil, crushed
3/4 tsp pepper
Dash salt
2 8 oz. refrigerated crescent dinner rolls
1 egg white, beaten
Directions
Saute onion in hot oil for 2 to 3 minutes until tender.
Remove from heat.
Add the remaining ingredients except crescent rolls and egg white.
Mix the filling thoroughly.
Separate crescent rolls into triangles.
Cut each triangle in half lengthwise.
Spread 1 T. (15 mL) of the filling, packed firmly, on each triangle.
Roll up triangles, starting with the long end.
Place on ungreased baking sheets.
Brush with beaten egg white.
Bake at 325°F (165°C) for 16 to 18 minutes until golden brown.
Remove from heat.
Add the remaining ingredients except crescent rolls and egg white.
Mix the filling thoroughly.
Separate crescent rolls into triangles.
Cut each triangle in half lengthwise.
Spread 1 T. (15 mL) of the filling, packed firmly, on each triangle.
Roll up triangles, starting with the long end.
Place on ungreased baking sheets.
Brush with beaten egg white.
Bake at 325°F (165°C) for 16 to 18 minutes until golden brown.
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