Flaky Crescent Mushroom Turnovers recipe
All Recipes Appetizers and Snacks Vegetable Mushrooms
Ingredients
- ¼ 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 ½ tablespoons grated Parmesan cheese 2 tablespoons sesame seeds
Nutrition Info
- 172.3 caloriescarbohydrate: 12.5 gcholesterol: 12.8 mgfat: 11.9 gfiber: 0.5 gprotein: 3.4 gsaturatedFat: 4.7 gservingSize: -sodium: 275.9 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Flaky Crescent Mushroom Turnovers
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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.