Recipe by Sugar Rush
I don't remember where I got this recipe, but it is absolutely wonderful. I've made it for my coworkers and they love it. They always ask me to make more. This is best served warm even though it can be reheated.
Top Review by moosehead
Excellent! I made a 50-50 mix of softened cream cheese and light sour cream (hubby doesn't think he likes sour cream). I also sprinkled a little parmesan cheese over the filling before I rolled them up, and used lots of pepper mixed with the sauteed mushrooms. For me, it did require more butter than recipe calls for because I like my onions to get really soft and translucent. I halved the recipe and it was quite tasty and filling; 4 stuffed crescents total, easily enough for 2 of us for a lighter, comfort food dinner. Will definitely be making this again. Thanks, Sugar Rush!
- 1⁄3 cup chopped onion
- 1⁄8 teaspoon black pepper
- 3 cups thinly sliced mushrooms
- 2 (8 ounce) cans crescent rolls
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄8 teaspoon garlic powder or 1⁄8 teaspoon salt
- 1⁄4 cup sour cream
Directions See How It's Made
- Preheat oven to 375°F.
- In a large skillet, saute onion in butter until tender. Remove from heat.
- Add pepper, garlic powder and mushrooms. Mix well.
- Gently fold in sour cream until mushrooms are evenly coated.
- Separate crescent dough into 16 triangles.
- To form 1 large crescent, overlap sides of 2 triangles about 1/2 inch. Press edges to seal.
- Spoon 1/4 cup mushroom mixture evenly over large triangle.
- Beginning at the shortest side of the triangles, roll loosely to opposite point.
- Place rolls, point side down, on ungreased cookie sheet.
- Curve edges to create crescent shape.
- Bake in the oven for 14-18 minutes or until golden brown.