Mushroom Puffs Recipe

4.5 8 9
Mushroom Puffs Recipe
Mushroom Puffs Recipe photo by Taste of Home
Publisher Photo

Mushroom Puffs Recipe

Read Reviews
4.5 8 9
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Mushroom Puffs in Taste of Home December/January 2004, p41

Nutritional Facts

3 each: 54 calories, 3g fat (1g saturated fat), 2mg cholesterol, 132mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Mushroom Puffs in Taste of Home December/January 2004, p41

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Reviews forMushroom Puffs

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Appy_Girl User ID: 1132413 130671
Reviewed Mar. 8, 2013

"I used Fresh Mushrooms~ Sorry about that."

MY REVIEW
Appy_Girl User ID: 1132413 143636
Reviewed Mar. 8, 2013

"This recipe is not only quick and easy, It's delicious ! I used the crescent layers. I cut them down the middle and they turned out wonderful. Don't skimp on the filling. I used chopped Green onions and added some chopped garlic to the mix."

MY REVIEW
zegunism User ID: 3308364 66285
Reviewed Mar. 23, 2012

"Gobbled up quickly every time!"

MY REVIEW
JenniferMarie412 User ID: 4878762 53209
Reviewed Jun. 19, 2010

"eh.... it was alright.... but I doubt I'd make it again.... maybe fresh mushrooms would have been a better choice."

MY REVIEW
TanyaVDB User ID: 2515758 129258
Reviewed Feb. 6, 2010

"These are excellent I make them all the time for family gatherings. They are so easy to make."

MY REVIEW
jarode User ID: 4193103 66273
Reviewed Aug. 7, 2009

"These are even better if you use fresh mushrooms and stems, chope them yourself, marinate in a little amount of olive oil, salt and pepper - or what ever your favorite seasoning is"

MY REVIEW
lsarets User ID: 2485466 53208
Reviewed Jun. 28, 2009

"This was very good and easy. Everyone loved them."

MY REVIEW
Luvdaylilies User ID: 1866012 56108
Reviewed Nov. 12, 2008

"This was tasty to be so easy!"

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