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Mushroom & Onion Crescents

 Mushroom & Onion Crescents
I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Lakeville, Minnesota
8 ServingsPrep: 25 min. Bake: 10 min.


  • 3 tablespoons butter, divided
  • 1 cup sliced baby portobello mushrooms
  • 1 medium onion, halved and sliced
  • 3 garlic cloves, minced
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
  • 1/2 cup shredded part-skim mozzarella cheese


  • 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. Roll up and seal edges. 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.
  • Yield: 8 rolls.

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Mushroom & Onion Crescents (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.