Easy Mini Cheese and Onion Crescent Pastries

These are made with refrigerated crescent rolls and they are so easy to make and there SOOOO GOOD! You can prepare the crescents and refrigerate for up to 2 hours before baking.

• Ready In: 40 mins
• Yields: 32 pastries

Ingredients

• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 1  cup cheddar cheese, finely grated
• 1⁄4 cup green onion, very finely chopped
• 3  tablespoons mayonnaise
• 3  tablespoons  grated parmesan cheese
• 2 -3  tablespoons  oil
• 1  teaspoon dried dill weed

Directions

1. In a bowl mix together cheddar cheese, green onions, mayo and Parmesan cheese and black pepper to taste (if using) mix well to combine.
2. Unroll crescents and separate into 16 triangles.
3. Cut each triangle in half in the middle to make 32 smaller tiangles.
4. Place a heaping teaspoon of the mixture in the center of each triangle.
5. Bring corners to center over the filling overlapping ends.
6. Press gently to seal.
7. Place on an ungreased cookie sheet/s.
8. Brush each pastry lightly with oil, then sprinkle with dried dill weed.
9. Bake at 375 degrees for about 10-13 minutes, or until golden brown.
10. Serve warm.