These tasty homemade cheese and spinach crescents can be served as an appetizer or as an accompaniment with soup or salad.

Cheesy Spinach Crescents

Pastry:
2 packages (3 ounces each) cream cheese, softened
1 cup butter, softened
2 cups all-purpose flour
1/4 teaspoon salt

 

Filling:
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 1/2 cups (6 ounces) shredded Wisconsin Pepato or Wisconsin Pesto Monterey Jack cheese
2 large eggs
1/4 teaspoon salt

1. For pastry, beat together cream cheese and butter. Add flour and salt; blend well. Shape into two oval discs. Wrap securely in plastic wrap and refrigerate until firm, about 40 minutes.
2. For filling, in a medium bowl, combine spinach, cheese, one egg and salt; mix well.
3. Roll out pastry (one oval at a time) to 1/8 inch thickness on lightly floured surface. Cut into circles with 3-inch biscuit cutter or wine glass. Spoon one heaping teaspoon filling onto center of each circle. Fold in half to form a crescent; press edges together firmly to seal. Beat remaining egg until frothy; brush evenly over crescents.
4. Place on ungreased cookie sheets.
5. Bake at 350°F (175°C) for about 20 minutes or until golden brown.
6. Serve warm or at room temperature.

Makes 6 servings.

Note: Crescents may be prepared and frozen up to 4 weeks before baking. Do not thaw before baking.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.