Crescent Mushroom Turnovers Food

MUSHROOM TURNOVERS

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

CREAMY MUSHROOM TURNOVERS

Steps:

• For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
• Shape into a large ball, wrap in plastic and refrigerate for one hour.
• In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
• Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
• Set aside.
• On a floured surface, roll half of the dough 1/8 inch thick.
• With a floured small round cookie cutter (or glass), cut out as many circles as possible.
• Repeat with remaining dough.
• Preheat oven to 450 degrees.
• Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
• Brush edges of dough circle with some egg; fold dough over filling.
• With fork, firmly press edges of dough circle to seal and prick the tops.
• Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
• Bake 12-14 minutes until golden brown.

MUSHROOM & ONION CRESCENTS

Steps:

• Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley., Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese and roll up. Place 2 in. apart on an ungreased baking sheet, point side down; curve ends to form a crescent. Melt remaining butter; brush over tops., Bake 10-12 minutes or until golden brown. Refrigerate leftovers.

MUSHROOM TURNOVERS

Steps:

• In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
• Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
• Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

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.

DILLED MUSHROOM TURNOVERS

Steps:

• In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal., Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; cover and return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.

TRADER JOE'S MUSHROOM TURNOVERS

Steps:

• Make pastry: beat cream cheese until light and fluffy.
• Add butter and mix well.
• Add flour and mix until smooth.
• Dough will be VERY sticky.
• Wrap dough in waxed paper and chill at least one hour.
• Filling: Saute onion in butter until tender.
• Add mushrooms and cook until tender.
• Stir in salt, thyme, flour and sour cream.
• Cook until thickened.
• Cool completely.
• Divide the pastry dough in half.
• Put remaining half back in frige.
• Roll other half out on floured board to 1/8 inch thickness.
• Cut with a 2-3 inch round cookie cutter.
• Drop a spoonful of filling onto each circle.
• Brush edges with beaten egg.
• Fold dough over filling and press edges together.
• Brush tops of turnovers with beaten egg.
• Cut a small slit in the top of each turnover to allow steam to escape.
• Bake at 450 for 10 minutes on an ungreased baking sheet.
• Makes about 3 doz.

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese and 1/2 cup of butter at medium speed with a mixer until creamy. Gradually add 1 3/4 cups of flour, beating well.
• Divide dough in half. Shape each portion into a ball. Cover and chill for 1 hour.
• Melt 3 tablespoons butter in large skillet; add mushrooms and onion. Sauté until tender. Stir in sour cream and next 3 ingredients; set aside.
• Roll 1 portion of dough 1/8 inch thick on a lightly floured surface. Cut with a 2 ½-inch round cutter and place rounds on a greased baking sheet. Repeat the process with the remaining dough.
• Spoon 1 teaspoon of mushroom mixture onto 1/2 of each dough circle; moisten edges with egg and fold dough over filling. Press edges with a fork to seal. Prick tops and brush turnovers with egg. Bake at 450°F for 8 to 10 minutes or until golden. Serve hot.

FLAKY CRESCENT MUSHROOM TURNOVERS

Steps:

• 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.

CAJUN CRESCENT TURNOVERS

Steps:

• For filling:
• Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
• Add rice and water.
• Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
• Bring to a boil, cover tightly, simmer for 10 minutes.
• For DOUGH:
• While rice is simmering, preheat oven to 375°F
• Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
• Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
• Fold dough over and press with a fork to seal the edges.
• Beat egg, garlic powder and garlic salt.
• Brush the tops of turnovers with beaten egg mixture.
• Place on lightly greased cookie sheet.
• Bake 12-13 minutes.

FLAKY CRESCENT MUSHROOM TURNOVERS

Steps:

• 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.