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 47m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Set oven to 350 degrees. In a skillet over medium heat, melt 2-3 tablespoons butter. Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside. Season with salt and pepper to taste. Separate the two rolls of crescent dough into 8 rectangles. Cut each rectangle in half forming 16 squares. Arrange the squares on one or two lightly sprayed baking sheets. Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square. Top with about 2 teaspoons grated Parmesan cheese. Then top with 1 tablespoon grated mozzarella cheese. Fold EACH square into rectangles. Melt about 3-4 tablespoons butter in the microwave or in a small saucepan. Brush each triangle with melted butter, then sprinkle with sesame seeds. Bake for about 12-15 minutes, or until triangles are golden brown. Serve warm. Delicious!
Time 35m Yield 8 rolls. Number Of Ingredients 8 Steps:
Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley., Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese and roll up. Place 2 in. apart on an ungreased baking sheet, point side down; curve ends to form a crescent. Melt remaining butter; brush over tops., Bake 10-12 minutes or until golden brown. Refrigerate leftovers.
Yield 30 -35 Number Of Ingredients 14 Steps:
DIRECTIONS 1. In a mixing 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 degrees F for 15-20 minutes or until golden brown.
Time 1h Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 375°F. Heat dressing in large skillet on medium heat. Add vegetables; cook and stir 5 to 7 min. or until liquid is cooked off. Cool. Unroll crescent dough on baking sheet; firmly press perforations and seams together to form 12x8-inch rectangle. Top with vegetable mixture to within 1/2 inch of edges; sprinkle with cheese. Roll up, starting at one long side. Bake 25 to 30 min. or until golden brown. Cut into 8 slices to serve.
Time 35m Yield 16 Number Of Ingredients 12 Steps:
In a mixing 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 degrees F for 15-20 minutes or until golden brown.
Time 24m Yield 8 Crescents, 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°F. In a large skillet, saute onion in butter until tender. Remove from heat. Add pepper, garlic powder and mushrooms. Mix well. Gently fold in sour cream until mushrooms are evenly coated. Separate crescent dough into 16 triangles. To form 1 large crescent, overlap sides of 2 triangles about 1/2 inch. Press edges to seal. Spoon 1/4 cup mushroom mixture evenly over large triangle. Beginning at the shortest side of the triangles, roll loosely to opposite point. Place rolls, point side down, on ungreased cookie sheet. Curve edges to create crescent shape. Bake in the oven for 14-18 minutes or until golden brown. Yummy!
Time 35m Yield 16 Number Of Ingredients 12 Steps:
In a mixing 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 degrees F for 15-20 minutes or until golden brown.
