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| 2 Dose | (8-oz.) refrigerated crescent dinner rolls |
| 6 x ca. 30 g | (1 1/2 cups) finely shredded sharp cheddar cheese |
| 1/4 Tasse | green onions chopped |
| 1 | egg |
| 1 Teelöffel | water |
| 2 Teelöffel | Sesame seed |
| 1/2 Teelöffel | Garlic salt with parsley blend* |
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Heat oven to 375 F. Lightly grease large cookie sheet. Separate dough into 8 rectangles; firmly press perforations to seal.
In small bowl, combine cheese and onions; mix well. Spoon scant 1/4 cup cheese mixture in 1-inch strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise to form long strip; firmly press edges to seal. Twist strip 4 or 5 times. Bring ends together to form ring; pinch to seal. Place on greased cookie sheet.
In small bowl, combine egg and water; beat well. Brush over dough. Sprinkle with sesame seed and garlic salt blend.
Bake at 375 F. for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet; cool 5 minutes on wire rack. Serve warm.
8 rolls
teaspoon garlic salt and dash of dried parsley flakes.
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