1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Heat medium saucepot of salted water to a boil over high heat. Add potato; cook 15 minutes or until potato is fork-tender. Drain; cool slightly.

2. In large bowl, gently stir green onion, milk, cheese and potato. Makes about ½ cup.

3. In small bowl, stir garlic, dried onion, poppy seeds, sesame seeds and ⅛ teaspoon kosher salt.

4. Soften 1 pie crust as label directs. Lightly dust work surface with flour; unroll pie crust. With 2½-inch round cookie cutter or glass, cut 8 circles from dough; with rolling pin, roll circles to about 3½ inches wide. Place 1 heaping tablespoon potato mixture in center of each dough circle; carefully bring edges of dough up over filling, pinching edges to seal, and place on prepared pan.

5. In small bowl, whisk egg and brush over knishes; sprinkle with garlic mixture and discard any remaining egg. With paring knife, cut 2 vents in top of each knish; bake 20 minutes or until golden brown. Makes 8 knishes.

• 4 g Total Fat
• 1.5 g Saturated Fat
• 12 mg Cholesterol
• 105 mg Sodium
• 9 g Carbohydrates
• 0 g Fiber
• 0 g Sugar
• 1 g Protein