Zingy Cream Cheese Mushroom Bites |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 15 |
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These had a creamy mushroomy taste with a slight spicy zing at the finish. Even my husband, who swore off spicy food years ago, liked them. From the Southern Pine Elec. Co. newspaper, Today. Ingredients:
1 can of 8 refrigerated crescent rolls |
6oz fresh mushrooms |
butter |
3oz cream cheese or monterey jack, softened |
seasoned salt (i used tony chachere's) |
spicy mustard (i used grey poupon) - yes, mustard |
Directions:
1. Place can of crescent rolls in freezer.
2. Slice mushrooms then saute in butter.
3. Heat oven to 350 or 375, depending on brand of rolls you are using.
4. Lightly flour some waxed paper.
5. Lay out half of crescent roll dough in a long rectangle, sealing seams together. Put rest of dough back in freezer.
6. Spread rectangle with half of cheese, sprinkle with seasoned salt, and spread very lightly with mustard.
7. Cover with mushrooms, leaving a slight edge along each side.
8. Fold in half along long edge and roll over, using waxed paper to help, until long seam is sealed.
9. The original recipe said slice into 1/2 pieces, but I found it easier to make them bigger.
10. Place appetizers on baking sheet lined with sprayed foil.
11. Repeat steps 4-10 with other half of dough.
12. Bake for 10-15 minutes, depending on your oven.
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