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Add a photoIf you love mushrooms, you'll love this easy hot appetizer. Sauteed mushrooms baked with cheese inside a flaky crust. Poppy seeds may be used in place of sesame seeds.
Ingredients
- 1/4 pound fresh mushrooms, chopped
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced onion
- 3 tablespoons butter, divided
- 1 (8 ounce) can refrigerated crescent roll dough
- 2 1/2 tablespoons grated Parmesan cheese
- 2 tablespoons sesame seeds
Directions
- Preheat oven to 375 degrees. In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons butter until tender. Drain and set aside.
- Separate the dough into 4 rectangles. Cut rectangles in half, forming 8 squares, and arrange on a large baking sheet. Place 1 tablespoon mushroom mixture on each square. Top each square with 1 teaspoon Parmesan cheese. Fold the squares into triangles. In a small saucepan, melt remaining butter. Brush triangles with butter and sprinkle with sesame seeds. Bake in the preheated oven 10 to 15 minutes, until golden brown. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 8 servings | |
| Calories 62 | |
| Calories from Fat 53 | 85% |
| Total Fat 6.05g | 8% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 57mg | 2% |
| Potassium 63mg | 2% |
| Total Carbs 1.02g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.36g | 0% |
| Protein 1.53g | 2% |
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