Greek Feta Crescent Triangles

"Source: Pillsbury"
photo by French Tart photo by French Tart
photo by French Tart
photo by happynana photo by happynana
photo by Nancy G. photo by Nancy G.
photo by BarbryT photo by BarbryT
photo by Mommy Diva photo by Mommy Diva
Ready In:
24 mini triangles


  • 4 ounces feta cheese with dried basil and tomato, finely crumbled (1 cup)
  • 2 tablespoons green onions, finely chopped
  • 1 egg, well beaten
  • 1 (8 ounce) can crescent rolls
  • 1 tablespoon grated parmesan cheese


  • Heat oven to 375°F.
  • In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
  • Do not unroll dough; separate long roll into 2 shorter rolls at center perforations.
  • Unroll 1 roll until 1 rectangle can be separated from the roll.
  • Refrigerate remaining dough.
  • Press dough into 7 1/2 x 5 inch rectangle, pressing diagonal perforations to seal.
  • Cut rectangle into 6 (2 1/2 inch) squares.
  • Top each dough square with slightly rounded measuring teaspoon of feta cheese mixture.
  • Fold dough over filling, forming triangle; press edges to seal.
  • On ungreased cookie sheets, place triangles 2 inches apart.
  • Repeat with remaining 3 dough rectangles and feta cheese mixture.
  • Brush tops with remaining beaten egg ad sprinkle lightly with Parmesan cheese.
  • Bake 9-11 minutes or until golden brown; serve warm.

Questions & Replies

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  1. Nice treat! I used Pillsbury Creation Dough instead of crescent rolls and made then into 12 verses 24. Mine baked in 14 minutes. Next time I might put a small layer of italian dressing on each roll before adding feta mixture. Thanks for a nice treat M2R! Made for M2R's win in The Best of 2008 Cookbook Swap.
  2. We loved these! They were gobbled up at my greek dinner.
  3. We LOVED these! I have been testing recipe for a bridal shower that I am hosting and these passed the test. They are super easy to make and taste delicious. I made mine into squares instead of triangles. I think I would be just a tad more filling inside but other than that, I wouldn't change a thing. Thanks for posting a keeper!
  4. These are lovely. I have no idea, though, how to fill them with the requisite amount of the filling. The little bit I was able to use , without all of it leaking out when cooking, was too little for me really to appreciate the balance of filling to bread. I'd prefer more filling.
  5. Featured in my Book#237470. Originally reviewed on June 12, 2008. Perfect and easy. I used Pillsbury 4 ounce container and made a half batch. Thanks for sharing, Mom2rose. Made for ZWT4.



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