Serves: 8
Total Calories: 145

1/3 cup chopped onion
2 tablespoons margarine or butter, melted
1 tablespoon grated Parmesan cheese
1/2 teaspoon poppy seeds
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (8-ounce) can refrigerated crescent roll
1/4 cup seasoned dry bread crumbs
1/4 teaspoon chili powder
1 egg, beaten

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Heat oven to 375°F. In small bowl, combine onion, margarine, Parmesan cheese, poppy seed, 1/4 teaspoon chili powder, garlic powder and pepper mix well. Separate dough into 4 rectangles firmly press perforations to seal. Cut each rectangle lengthwise into 2 strips, forming 8 strips. Spoon about 2 teaspoons onion mixture down center of each strip. Bring long sides of dough together over filling firmly pinch edges to seal. Twist each filled dough strip form into a ring. Pinch ends of strips together to seal.

In small bowl, combine bread crumbs and 1/4 teaspoon chili powder. Dip tops and sides of rings in beaten egg and then in bread crumb mixture. Place crumb side up on ungreased cookie sheet. Bake at 375°F. for 10 to 15 minutes or until deep golden brown. Serve warm.

Nutrition Per Serving (1 roll): Calories 150 Protein 3g Carbohydrate 14g Fat 9g Sodium 330mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 145
Calories from Fat: 68

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