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

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. Place rounded teaspoonful cheese mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with oil; sprinkle with seasoning. Bake at 375 degrees for 10-13 minutes or until golden brown. 32 appetizers.