Mushroom Crescent Snacks Food

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.

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!

MUSHROOM CRESCENT SNACKS

Steps:

• Brown Mushroom in butter, add salt, onions, lemon juice and worcestershire . Cook till liquid evaporates.
• Place dough in 9x13 pan and press seams (about 1/4 up sides) Spread Cream Cheese - top with mushroom and parm.
• Bake 20-25 min. Cool 5 mins and cut into desired serving size. A pizza cutter works good for this

MUSHROOM CRESCENT SNACKS

Steps:

• Heat the oven to 350 degrees F. Brown the mushrooms in margarine. Stir in garlic salt, onion, lemon juice, and Worcestershire sauce, and then cook until the liquid evaporates.
• Separate the crescent dough into 2 rectangles, then place in an un-greased 13x9 inch pan. Press over the bottom and 1/4 inch up sides to form a crust. Spread the cream cheese over the dough. Top with the mushroom mixture, then the parmesan cheese.
• Bake at 350 degrees F for 20 - 25 minutes or until golden brown. Cool for 5 minutes, and then cut into desired shapes. Serve warm, and refrigerate any leftovers.

CHEESY MUSHROOM CRESCENT ROLL APPETIZER

Steps:

• Heat oven to 375°F.
• Heat dressing in large skillet on medium heat. Add vegetables; cook and stir 5 to 7 min. or until liquid is cooked off. Cool.
• Unroll crescent dough on baking sheet; firmly press perforations and seams together to form 12x8-inch rectangle. Top with vegetable mixture to within 1/2 inch of edges; sprinkle with cheese. Roll up, starting at one long side.
• Bake 25 to 30 min. or until golden brown. Cut into 8 slices to serve.

EASY MUSHROOM CRESCENT SNACKS

Steps:

• Preheat oven to 350 degrees. Stir mushrooms, garlic powder, onion powder, lemon juice, and Worcestershire sauce in medium skillet. Cook until liquid evaporates. Separate crescent dough into 2 rectangles. Place in ungreased 11 x 9 inch pan. Press over bottom and 1/4 inch up sides to form crust. Carefully spread cream cheese over dough. If the cream cheese is not very soft, it will tear the crust. Top with mushroom mixture and then Parmesan cheese. Bake 20-25 minutes until golden brown. Cool 5 minutes. Cut into desired shapes.