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Flaky Crescent Mushroom Turnovers

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  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 375°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 375°F. for 10 to 15 minutes or until golden brown.
Serve warm.
8 turnovers.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 171 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 46.3 mg15.4%

Sodium 222.4 mg9.3%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.71 g2.8%

Sugars 2.8 g

Protein 6 g11.8%

Vitamin A 13.9% Vitamin C 9.3%

Calcium 8.8% Iron 3.3%

*Based on a 2000 Calorie diet

Flaky Crescent Mushroom Turnovers Recipe