Cheesy Mushroom Crescent Puffs

sobota, 8 lutego 2014

Cheesy Mushroom Crescent Puffs

Time: 47 mins

Ingredients

  • 3/4 lb fresh button mushroom, coarsley chopped
  • salt and pepper
  • 3 -4 tablespoons fresh parsley, finely chopped
  • 1/4 cup onion, finely chopped (can use yellow or green onion)
  • 3 tablespoons butter
  • 2 (8 ounce) cans crescent roll dough
  • 16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided (can use a bit more)
  • 32 teaspoons grated parmesan cheese (can use a bit more)
  • 3 -4 tablespoons butter, melted
  • 1/4 cup sesame seeds or 1/4 cup grated parmesan cheese

Directions

  • 1 Set oven to 350 degrees.
  • 2 In a skillet over medium heat, melt 2-3 tablespoons butter.
  • 3 Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
  • 4 Season with salt and pepper to taste.
  • 5 Separate the two rolls of crescent dough into 8 rectangles.
  • 6 Cut each rectangle in half forming 16 squares.
  • 7 Arrange the squares on one or two lightly sprayed baking sheets.
  • 8 Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
  • 9 Top with about 2 teaspoons grated Parmesan cheese.
  • 10 Then top with 1 tablespoon grated mozzarella cheese.
  • 11 Fold EACH square into rectangles.
  • 12 Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
  • 13 Brush each triangle with melted butter, then sprinkle with sesame seeds.
  • 14 Bake for about 12-15 minutes, or until triangles are golden brown.
  • 15 Serve warm.
  • 16 Delicious!

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