These Mini Cheese and Onion Pastries take only four ingredients and 15 minutes to prepare, a definite no-fuss appetizer or snack. Sharp cheddar cheese and sliced green onion are gathered in the center of a dill dusted, flaky pastry bundle.
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One of my favorite things about the winter holidays is all the appetizers. From Thanksgiving through the Super Bowl, there are gatherings and meals where small bites seem to be king. And I’m completely fine with that! At our house, one appetizer that’s sure to find it’s way to every appetizer laden table are these Mini Cheese and Onion Pastries. Thanks to a shortcut ingredient, there’s no yeast or rolling of dough called for which means they’re ready to devour in just minutes.
My mom made these Mini Cheese and Onion Pastries throughout my childhood. When we had friends over, at our impromptu Super Bowl feasts or simply whenever I begged her as special treat. Using the word pastries in a recipe title makes it sound a lot more sophisticated, don’t you think? Nobody will ever guess that the shortcut these snacks is refrigerated crescent rolls. The dough is simply separated into triangles and then cut in half to create these mini appetizers. These Mini Cheese and Onion Pastries take only four ingredients and 15 minutes to prepare, a definite no-fuss appetizer or snack. Sharp cheddar cheese and sliced green onion are gathered in the center of a dill dusted, flaky pastry bundle.
If you’re able to only eat one or two, you definitely have stronger will power than I do! I like to tell myself that because they’re smaller in size, it’s totally fine if I eat five or six. I like to pair these Mini Cheese and Onion Pastries alongside some of our other favorite appetizers like my Beer Cheese Fondue, Yogurt Dill Vegetable Dip and Slow Cooker Salsa Verde Corn Dip.
Mini Cheese and Onion Pastries
- 1 cup shredded sharp cheddar cheese
- 1/4 cup green onions thinly sliced
- 2 8-ounce cans refrigerated crescent rolls
- olive oil
- 1 tablespoon dried dill
- Preheat oven to 375 degrees.
- In a small bowl, stir together cheese and onions.
- Separate crescent roll dough into 16 triangles and cut each triangle in half again diagonally.
- Place rounded teaspoonful of cheese and onion mixture into center of each triangle and bring corners of dough to center over filling, overlapping ends.
- Place pastries on silicone mat or parchment lined baking sheet and sprinkle dill over the top of each pastry.
- Bake 10-12 minutes or until golden brown.
Looking for other recipes that use refrigerated crescent rolls as a shortcut? I can’t wait to try this crowd favorite Beef Taco Ring, these holiday worthy Cream Cheese Pumpkin Pie Crescent Rolls and light Veggie Crescent Bites.
This recipe first appeared as a contributor post for My Organizing Junkie, here.