Crescent Mushroom Turnovers
Buttery crescent roll squares filled with sautéed mushrooms and Parmesan cheese, folded into golden triangles and sprinkled with sesame seeds.
ItalianVegetarianEasy25 minBy Northstar
Ingredients
Servings
8
- 0.3 lb fresh mushrooms, coarsely chopped
- 2 tbsp minced fresh parsley
- 2 tbsp minced onion
- 3 tbsp butter, divided
- 8 oz can refrigerated crescent roll dough
- 2 0.5 tbsp grated Parmesan cheese
- 2 tbsp sesame seeds
Instructions
- 1
Preheat oven to 375°F. In a medium saucepan over medium heat, cook mushrooms, parsley, and onion in 2 tablespoons butter until tender. Drain and set aside.
- 2
Separate the dough into 4 rectangles. Cut each rectangle in half to form 8 squares; arrange on a large baking sheet.
- 3
Place 1 tablespoon mushroom mixture on each square. Top with 1 teaspoon Parmesan cheese.
- 4
Fold the squares into triangles and seal edges. Melt remaining butter and brush over triangles; sprinkle with sesame seeds.
- 5
Bake 10-15 minutes until golden brown. Serve warm.
Tags
partyeasyappetizermushroomscrescent rolls