Mushroom Croissants
- Ready In:
- 24mins
- Ingredients:
- 7
- Yields:
-
8 Crescents
- Serves:
- 8
ingredients
- 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
- 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.
- Yummy!
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Reviews
-
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!