Flaky Crescent Mushroom Turnovers
|Mushrooms/4 ounce canned green giant's mushroom pieces and stems drained||1⁄4 Pound, coarsely chopped|
|Chopped parsley/1.5 teaspoons parsley flakes||2 Tablespoon|
|Chopped onion/1.5 tablespoons instant minced onion||2 Tablespoon|
|Margarine/Butter||2 Tablespoon, softened|
|Refrigerated quick crescent dinner rolls||8 Ounce (Pillsbury's Best)|
|Grated parmesan cheese||2 1⁄2 Tablespoon (Kraft)|
|Margarine/Butter melted||2 Tablespoon (Parkay)|
|Sesame seed/Poppy seed||1 Teaspoon|
Heat oven to 375Â°F.
Saute" mushrooms, parsley and onion in 2 tablespoons margarine, stirring occasionally.
Cool; drain if necessary.
Separate dough into 4 rectangles.
Firmly press perforations to seal.
Cut each rectangle crosswise in half forming 8 squares.
Place 1 tablespoonful mushroom mixture on center of each square; sprinkle each with 1 teaspoonful parmesan cheese.
Fold dough over filling forming 8 triangles; press edges with fork to seal.
Place on ungreased cookie sheet; brush with melted margarine.
Sprinkle with sesame seed or poppy seed.
Bake at 375Â°F. for 10 to 15 minutes or until golden brown.