Time 43m Yield 4 serving(s) Number Of Ingredients 7 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.
Time 35m Yield 8 Number Of Ingredients 7 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.
Time 35m Yield about 4 dozen. Number Of Ingredients 13 Steps:
In a bowl, beat cream cheese and butter until smooth; stir in flour. Cover and refrigerate dough for at least 1 hour. Meanwhile, in a skillet or saucepan over medium heat, saute mushrooms and onion in butter until tender. Remove from the heat. Add cream cheese, salt, thyme and pepper; stir until cheese is melted. Cool to room temperature. On a floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles. Combine egg and water; lightly brush edges of circles. Place about 1 teaspoon of filling in center of each circle. Fold over; seal edges. Brush with egg mixture. Bake at 400° for 15-20 minutes or until golden brown.
Time 55m Number Of Ingredients 6 Steps:
Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside. On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges. Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.
More about “flaky crescent mushroom turnovers recipes”
Time 35m Yield 8 Number Of Ingredients 7 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.
