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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    20 appetizers

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.
Nutrition 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.
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