If you love mushrooms, you’ll love this easy hot appetizer. Sauteed mushrooms are baked with cheese inside a flaky crust. Poppy seeds may be used in place of sesame seeds.
Original recipe makes 8 turnovers
1/4 pound fresh mushrooms, coarsely chopped
2 tablespoons minced fresh parsley
2 tablespoons minced onion
3 tablespoons butter, divided
1 (8 ounce) can refrigerated crescent roll dough
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons sesame seeds
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Calories: 172 kcal
Carbohydrates: 12.5 g
Cholesterol: 13 mg
Fat: 11.9 g
Fiber: 0.5 g
Protein: 3.4 g
Sodium: 276 mg