Cheesy Mushroom Crescent Puffs

Name: Cheesy Mushroom Crescent Puffs
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 16 serving(s)
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

Submitted by Kittencalrecipezazz

"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."

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photo by Stephanie Y.

Ready In:: 47mins
Ingredients:: 10
Serves:: 16

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

Set oven to 350 degrees.
In a skillet over medium heat, melt 2-3 tablespoons butter.
Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
Season with salt and pepper to taste.
Separate the two rolls of crescent dough into 8 rectangles.
Cut each rectangle in half forming 16 squares.
Arrange the squares on one or two lightly sprayed baking sheets.
Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
Top with about 2 teaspoons grated Parmesan cheese.
Then top with 1 tablespoon grated mozzarella cheese.
Fold EACH square into rectangles.
Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
Brush each triangle with melted butter, then sprinkle with sesame seeds.
Bake for about 12-15 minutes, or until triangles are golden brown.
Serve warm.
Delicious!

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Reviews

While this recipe tasted OK, it reinforced my hatred for working with crescent dough. I could NOT get my edges to seal, had filling oozing out and then they went flat right after taking them out of the oven. There was no way I could fit all of the filling into my rectangles. I ended up heating the leftover filling in a small dish and served it with triscuts. I love mushrooms and onions but I will not make this again.

Brandyberry
I loved these. I ended up with rectangles instead of triangles but they still tasted wonderful! I would suggest pressing the seems of the original squares together between steps 6 and 7. If you like mushrooms and bread, you'll love these!

Stephanie Y.