Flaky Crescent Mushroom Turnovers

Better Recipes Flaky Crescent Mushroom Turnovers
Special Recipe : Better Recipes Flaky Crescent Mushroom Turnovers

Summary

Better Recipes Flaky Crescent Mushroom Turnovers

If you love mushrooms, you'll love this easy hot appetizer. Sauteed mushrooms are baked with cheese inside a flaky crust. Poppy seeds may be used in place of sesame seeds.

Servings 8

Integrated

  • 1/4 pound fresh mushrooms, coarsely 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

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. In a small saucepan, melt remaining butter. Brush triangles with butter and sprinkle with sesame seeds.

  5. Bake in the preheated oven 10 to 15 minutes, until golden brown. Serve warm.

Per Serving:

  • 172.3 calories
  • protein 3.4g 7% DV
  • carbohydrates 12.5g 4% DV
  • fat 11.9g 18% DV
  • cholesterol 12.8mg 4% DV
  • sodium 275.9mg 11% DV.

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