Recipe by the_cookie_lady
From the 5 Ingredients or Less cookbook compiled by Home Economics teachers.
Top Review by Goody Thomas
I have been making the 'shroom rolls from my 7th grade Home-Ec class for 20 years now (I failed the classs for goofing off too much)! Everybody knows and loves them and counts on enjoying them at our parties. My recipe doesn't call for garlic powder (though I might try it next time). I always double the recipe. I let the rolls chill in the refrigerator several hours, or overnight. They are easier to slice. I also brush the slices with egg and sprinkle with oregano before baking. Best served warm out of the oven, but also good room temperature. Finally, I have also tried versions with diced tomatoes and zucchini for the "I hate mushrooms crowd". Not bad, but not as good as the 'shrooms.
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 1 (8 ounce) package cream cheese
- 1 (4 ounce) can mushrooms, chopped, drained
- 1 teaspoon garlic powder
Directions See How It's Made
- Preheat oven to 350 degrees. Unroll crescent rolls and press two triangles together to make a rectangle. Continue for all pieces of dough.
- In a bowl, combine cream cheese, drained mushrooms and garlic powder; mix well.
- On each rectangle of dough, spread equal amounts of mixture. Roll up lengthwise and cut into 1 ' slices. Bake for 10-12 minutes.