Cheesy Spinach Crescents

From "The Great Big Butter Cookbook". Prep time is a guess.

• Ready In: 40 mins
• Serves: 9
• Yields: 36 pieces

Ingredients

• Pastry

• 6  ounces cream cheese, at room temperature
• 1⁄2 lb butter, at room temperature
• 2  cups all-purpose flour
• 1⁄4 teaspoon salt

• Filling

• 10  ounces frozen chopped spinach, thawed and squeezed dry
• 6  ounces monterey jack cheese, shredded
• 2  eggs
• 1⁄4 teaspoon salt

Directions

1. To make the pastry, beat together the cream cheese and butter. Add the flour and salt; blend well. Shape into two oval discs. Wrap each disc in plastic wrap and refridgerate until firm, about 40 minute.
2. Preheat the oven to 350*.
3. To make the filling, in a medium bowl, combine the spinach, cheese, 1 egg and salt; mix well.
4. On a lightly floured surface, roll out the pastry (one oval at a time) to 1/8th inch thickness. Cut into circles with a 3 inch biscuit cutter or the mouth of a wine glass. Spoon one heaping teaspoon of filling onto the center of each circle. Fold the dough in half over the filling to form a crescent; press the edges together firmly to seal.
5. Beat the remaining egg until frothy; brush evenly over crescents.
6. Place the crescents on an ungreased baking sheet about 1/2 inch apart. Bake for about 20 min or until golden brown. Serve warm or at room temperature.
7. Crescents may be prepared and frozen up to 4 weeks before baking. Do not thaw before baking.