Prep 35 mins
Cook 12 mins
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.
- 3⁄4 lb fresh button mushroom, coarsley chopped
- salt and pepper
- 3 -4 tablespoons fresh parsley, finely chopped
- 1⁄4 cup onion, finely chopped (can use yellow or green onion)
- 3 tablespoons butter
- 2 (8 ounce) cans crescent roll dough
- 16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided (can use a bit more)
- 32 teaspoons grated parmesan cheese (can use a bit more)
- 3 -4 tablespoons butter, melted
- 1⁄4 cup sesame seeds or 1⁄4 cup grated parmesan cheese
- Set oven to 350 degrees.
- In a skillet over medium heat, melt 2-3 tablespoons butter.
- Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
- Season with salt and pepper to taste.
- Separate the two rolls of crescent dough into 8 rectangles.
- Cut each rectangle in half forming 16 squares.
- Arrange the squares on one or two lightly sprayed baking sheets.
- Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
- Top with about 2 teaspoons grated Parmesan cheese.
- Then top with 1 tablespoon grated mozzarella cheese.
- Fold EACH square into rectangles.
- Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
- Brush each triangle with melted butter, then sprinkle with sesame seeds.
- Bake for about 12-15 minutes, or until triangles are golden brown.
- Serve warm.
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.
I loved these. I ended up with rectangles instead of triangles but they still tasted wonderful! I would suggest pressing the seems of the original squares together between steps 6 and 7. If you like mushrooms and bread, you'll love these!