Appetizer: Greek Cheese Turnovers

Filling:

1/4 c. feta cheese, crumbled

1 T. Parmesan cheese, grated

1 T. cream cheese, softened

1/2 tsp. oregano leaves, dried

1 clove garlic, minced

1/2 tsp. lemon juice

1 egg

In small bowl, combine all filling ingredients.  Mix well.

Crust:

1 can crescent rolls

1 T. Parmesan cheese, grated

Separate crescent roll dough into 4 rectangles.  Firmly press perforations to seal.  Press or roll each rectangle into an 8x4" rectangle.  Cut each in half crosswise to form 8 squares.  Place 1 tablespoon of cheese mixture on center of each square.  Fold dough over filling, forming triangle.  Press edges with fork to seal and prick tops with fork.  Place on ungreased cookie sheet.  Sprinkle turnovers with 1 tablespoon Parmesan cheese.  Bake at 375 for 10 to 15 minutes or until golden brown.  Let stand 5 minutes.  Cut each in half, forming 2 triangles.  Serve warm.  Store in refrigerator.  Makes 16 appetizers.

Gwen Reiser

From the Kitchens of CMC

Columbus Mennonite Church

2004