4 oz. (1 c.) shredded Cheddar cheese
1/4 c. sliced green onions
2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls
2 tsp. oil
1/4 tsp. dried or fresh dill weed

Heat oven to 375 degrees. In small bowl, combine cheese and onions. Separate dough into 16 triangles, cut each in half diagonally to make 32 triangles. Bring corners to center over filling, overlapping ends. Press gently to seal. Place on ungreased cookie sheets. Brush each lightly with oil; sprinkle with dill weed. Bake for 10-13 minutes or until golden brown. May be prepared 2 hours ahead and refrigerated.