Baked Feta and Tomato Hamantaschen

Level: Super Easy

Preheat oven to 375°
Unroll crescent roll dough on a lightly floured piece of parchment paper. Pinch together any seams so that you have a smooth rectangle with no holes.
Flip the dough over and repeat. Use a 3” cutter to cut 7 rounds from the dough. Transfer parchment to a baking sheet.
Brush edges of the rounds with beaten egg.
In the center of the rounds, place small chunks of feta cheese, followed by 2-4 grape tomato halves, followed by a little more feta cheese.
Fold sides up to make a triangle, pinching points to seal and leaving some filling exposed.
Brush the outside of the Hamantaschen with the beaten egg and sprinkle with everything but the bagel seasoning.
Pop the Hamantaschen into the fridge for 10 minutes before baking. The chilling will help them hold up their shape.
Bake until golden brown, 8 to 10 minutes, pressing edges down halfway through baking if they begin to unfold (if needed). Serve warm & enjoy!!