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Instructions |
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Heat oven to 350°F. If using crescent rolls- Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet- Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
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Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
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Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
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Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
Tip- If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, unroll dough and press into 1 rectangle, sealing perforations. Cut in half, forming 2 squares. Continue as directed--except add 8 to 10 minutes to bake time.
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Originally Submitted
3/15/2012
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