Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/4 pound fresh mushrooms, coarsley chopped
2 tablespoons minced fresh parsley
2 tablespoons minced onion
3 tablespoons butter, divided
1 (8 ounce) can refrigerated crescent roll dough
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons sesame seeds
Preheat oven to 375F. In a medium saucepan over medium heat, slowly cook and
stir the mushrooms, parsley and onion in 2 tablespoons butter until tender.
Drain and set aside. Separate the dough into 4 rectangles. Cut rectangles in
half, forming 8 squares, and arrange on a large baking sheet. Place 1
tablespoon mushroom mixture on each square. Top each square with 1 teaspoon
Parmesan cheese. Fold the squares into triangles. In a small saucepan, melt
remaining butter. Brush triangles with butter and sprinkle with sesame
seeds. Bake in the preheated oven 10 to 15 minutes, until golden brown.
Serve warm.
Crescent Mushroom Turnovers 32

Browse by categories