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Mushroom Puffs

 Mushroom Puffs
You can make these attractive appetizers in a jiffy with refrigerated crescent roll dough. The tasty little spirals disappear fast at a holiday party! -Marilin Rosborough Altoona, Pennsylvania
6 ServingsPrep/Total Time: 20 min.


  • 4 ounces cream cheese, cubed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 tablespoon chopped onion
  • 1/8 teaspoon hot pepper sauce
  • 1 tube (8 ounces) crescent roll dough


  • In a blender, combine the cream cheese, mushrooms, onion and hot
  • pepper sauce; cover and process until blended. Unroll crescent
  • dough; separate into four rectangles. Press perforations to seal.
  • Spread mushroom mixture over dough.
  • Roll up jelly-roll style, starting with a long side. Cut each roll
  • into five slices; place on an ungreased baking sheet. Bake at
  • 425° for 8-10 minutes or until puffed and golden brown. Yield:
  • 20 appetizers.
Nutritional Facts: One piece (prepared with reduced-fat cream cheese) equals 54 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 132 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 vegetable,1/2 fat.