- 1 tube (8 ounces) refrigerated crescent rolls
- 1 tablespoon butter
- 2 tablespoons dried minced onion
- 1/4 to 1/2 teaspoon garlic salt
- Unroll crescent dough and place on an ungreased baking sheet; seal perforations and press into an 8-in. x 6-in. rectangle. Spread with butter; sprinkle with onion and garlic salt. Bake at 400° for 10 minutes or until golden brown. Cut into squares. Yield: 1 dozen.
Originally published as Crisp Onion Squares in Quick Cooking September/October 2000, p47
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