Best Crescent Mushroom Turnovers Recipes

CRESCENT MUSHROOM TURNOVERS

Crescent Mushroom Turnovers image

Make and share this Crescent Mushroom Turnovers recipe from Food.com.

Provided by Dancer

Categories Lunch/Snacks

Time 43m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 lb fresh mushrooms, coarsley chopped
2 tablespoons minced fresh parsley
2 tablespoons minced onions
3 tablespoons butter, divided
1 (8 ounce) can crescent roll dough
2 1/2 tablespoons grated parmesan cheese
2 tablespoons sesame seeds

Steps:

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.

Nutrition Facts : Calories 298.9, Fat 15.5, SaturatedFat 7.2, Cholesterol 54, Sodium 421.5, Carbohydrate 32.3, Fiber 3, Sugar 3.2, Protein 8.5

FLAKY CRESCENT MUSHROOM TURNOVERS

Flaky Crescent Mushroom Turnovers image

If you love mushrooms, you'll love this easy hot appetizer. Sauteed mushrooms are baked with cheese inside a flaky crust. Poppy seeds may be used in place of sesame seeds.

Provided by Paula

Categories Appetizers and Snacks Vegetable Mushrooms

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

¼ pound fresh mushrooms, coarsely chopped
2 tablespoons minced fresh parsley
2 tablespoons minced onion
3 tablespoons butter, divided
1 (8 ounce) can refrigerated crescent roll dough
2 ½ tablespoons grated Parmesan cheese
2 tablespoons sesame seeds

Steps:

Preheat oven to 375 degrees F (190 degrees C).
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.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 12.5 g, Cholesterol 12.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 4.7 g, Sodium 275.9 mg, Sugar 2.3 g

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