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Cream Cheese Puffs

chef.tim.lee's picture
  Cream cheese 3 Ounce
  Sliced mushrooms 2 Ounce
  Refrigerated crescent dinner rolls 8 Ounce
  Chopped pecans 1⁄2 Cup (8 tbs)
  Softened cream cheese 3 Ounce
  Canned sliced mushrooms 2 Ounce
  Chopped pimiento 2 Tablespoon
  Minced onion 1 Teaspoon
  Hot sauce 2 Drop
  Crescent dinner rolls 8 Ounce
  Finely chopped pecans 1⁄2 Cup (8 tbs)

Combine first 5 ingredients; mix well.
Unroll crescent rolls; leave every 2 rolls attached, forming 4 rectangles.
Spread each rectangle with one-fourth of mushroom mixture, carefully spreading to edges.
Beginning with a long side, roll up each rectangle jellyroll fashion; slice each roll into 6 pieces.
Coat with pecans, pressing pecans into dough; place on ungreased baking sheets.
Bake at 375° for 20 minutes or until golden brown.

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