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Flaky Crescent Mushroom Turnovers

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Servings: 
8

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