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Cheesy Mushroom Crescent Puffs

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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.”
READY IN:
47mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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