Cheesy Mushroom Crescent Puffs

READY IN: 47mins
Recipe by Kittencalrecipezazz

Sauteed mushrooms with cheese baked inside flakey crescent dough. You will get 16 mushroom crescents from two 8-ounce packages of crescent rolls, you can easily double the recipe to serve a large crowd.. I usually sprinkle half of the crescents with grated Parmesan cheese and the other half with sesame seeds before baking.

Top Review by Brandyberry

While this recipe tasted OK, it reinforced my hatred for working with crescent dough. I could NOT get my edges to seal, had filling oozing out and then they went flat right after taking them out of the oven. There was no way I could fit all of the filling into my rectangles. I ended up heating the leftover filling in a small dish and served it with triscuts. I love mushrooms and onions but I will not make this again.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. In a skillet over medium heat, melt 2-3 tablespoons butter.
  3. Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
  4. Season with salt and pepper to taste.
  5. Separate the two rolls of crescent dough into 8 rectangles.
  6. Cut each rectangle in half forming 16 squares.
  7. Arrange the squares on one or two lightly sprayed baking sheets.
  8. Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
  9. Top with about 2 teaspoons grated Parmesan cheese.
  10. Then top with 1 tablespoon grated mozzarella cheese.
  11. Fold EACH square into rectangles.
  12. Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
  13. Brush each triangle with melted butter, then sprinkle with sesame seeds.
  14. Bake for about 12-15 minutes, or until triangles are golden brown.
  15. Serve warm.
  16. Delicious!

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