Flaky Crescent Mushroom Turnovers |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
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.
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