Cheesy Mushroom Crescent Puffs |
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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 16 |
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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. Ingredients:
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 |
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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