Mushroom & Onion Crescents

Name: Mushroom & Onion Crescents
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 rolls.
Ingredients: 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

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, Farmington, Minnesota

Ingredients

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

Directions

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.

Nutrition Facts

1 crescent: 174 calories, 11g fat (6g saturated fat), 19mg cholesterol, 367mg sodium, 15g carbohydrate (3g sugars, 0 fiber), 5g protein.

Originally published as Savory Mushroom & Onion Crescents in Simple & Delicious October/November 2013

Reviews

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Average Rating:

CydDelve

Dec 26, 2015

These were OK but fairly bland. Couldn't really taste the filling, and we doubled everything. Probably won't bother to make these again.
4icecreams

Dec 24, 2015

might try recipe and substitute cream cheese 4 parmesan cheese
Brandsan

Jun 10, 2014

Delicious!! Even my 6 year old loved it! Of course I had to chop up the mushrooms to fool him!
patticollamore

Jan 30, 2014

Very good recipe