Easy Mushroom Crescent Snacks Recipes

CHEESY MUSHROOM CRESCENT PUFFS

Steps:

• Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper; spray with cooking spray.
• Spray 10-inch skillet with cooking spray. Add mushrooms; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until tender and most of moisture is released. Stir in thyme and salt. Remove from heat. Cool 5 minutes.
• In large bowl, stir mushrooms and cheese until well blended.
• Unroll dough on work surface. If using crescent roll dough, firmly press perforations to seal. Sprinkle each side with 1 1/2 teaspoons flour. With pizza cutter or sharp knife, cut dough into about 1/4-inch pieces. Mix dough pieces into mushroom mixture in small amounts until well blended.
• Shape mushroom mixture into 32 (1 1/4-inch) balls. Place in pan. Bake 16 to 18 minutes or until golden brown.

MUSHROOM CROISSANTS

Steps:

• Preheat oven to 375°F.
• In a large skillet, saute onion in butter until tender. Remove from heat.
• Add pepper, garlic powder and mushrooms. Mix well.
• Gently fold in sour cream until mushrooms are evenly coated.
• Separate crescent dough into 16 triangles.
• To form 1 large crescent, overlap sides of 2 triangles about 1/2 inch. Press edges to seal.
• Spoon 1/4 cup mushroom mixture evenly over large triangle.
• Beginning at the shortest side of the triangles, roll loosely to opposite point.
• Place rolls, point side down, on ungreased cookie sheet.
• Curve edges to create crescent shape.
• Bake in the oven for 14-18 minutes or until golden brown.
• Yummy!

CHEESY MUSHROOM CRESCENT PUFFS

Steps:

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

CRESCENT MUSHROOM TURNOVERS

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons butter until tender.
• Drain and set aside.
• Separate the dough into 4 rectangles.
• Cut rectangles in half, forming 8 squares, and arrange on a large baking sheet.
• Place 1 tablespoon mushroom mixture on each square.
• Top each square with 1 teaspoon parmesan cheese.
• Fold the squares into triangles.
• In a small saucepan, melt remaining butter.
• Brush triangles with butter and sprinkle with sesame seeds.
• Bake in the preheated oven 10 to 15 minutes, until golden brown.
• Serve warm.

QUICK AND EASY MUSHROOM PUFFS

Steps:

• Combine cream cheese, mushrooms, onion, and hot pepper sauce in a food processor (or blender) and process until blended.
• Unroll the crescent roll, separate into 4 rectangles, pressing the perforations to seal.
• Spread the mushroom mixture over the dough.
• Roll up jelly-roll style, starting with a long side.
• Cut each roll into 5 slices and place on an ungreased baking sheet.
• Bake at 425F for 8-10 minutes.