4 oz (1 cup) shredded cheddar
1/4 cup sliced green onions
2 cans (8 oz) refrigerated quick
2 tsp oil
1/4 tsp dried dill weed
Heat oven to 375 degree F.
In a small bowl, combine the cheese and onions.
Separate the dough into 16 triangles, then cut each in half diagonally to make 32 triangles.
Place a rounded teaspoonful of the cheese mixture on the center of each triangle.
Bring corners to the center over filling, overlapping the ends. Press gently to seal.
Place on un-greased cookie sheets. Brush each lightly with oil and sprinkle with dill weed.
Bake at 375 degrees F for 10 to 13 minutes or until golden brown.