Easy Mushroom Crescent Snacks Recipes

CHEESY MUSHROOM CRESCENT PUFFS

Cheesy Mushroom Crescent Puffs image

Perfect for your next party!

Provided by Pillsbury Kitchens

Categories Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 6

Ingredients

4 cups finely chopped mushrooms (from two 8-oz packages)
1 1/2 teaspoons chopped fresh thyme leaves
1/4 teaspoon salt
1 cup finely shredded Italian cheese blend (4 oz)
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 tablespoon all-purpose flour

Steps:

Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper; spray with cooking spray.
Spray 10-inch skillet with cooking spray. Add mushrooms; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until tender and most of moisture is released. Stir in thyme and salt. Remove from heat. Cool 5 minutes.
In large bowl, stir mushrooms and cheese until well blended.
Unroll dough on work surface. If using crescent roll dough, firmly press perforations to seal. Sprinkle each side with 1 1/2 teaspoons flour. With pizza cutter or sharp knife, cut dough into about 1/4-inch pieces. Mix dough pieces into mushroom mixture in small amounts until well blended.
Shape mushroom mixture into 32 (1 1/4-inch) balls. Place in pan. Bake 16 to 18 minutes or until golden brown.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 115 mg, Sugar 0 g, TransFat 0 g

QUICK AND EASY MUSHROOM PUFFS

Quick and Easy Mushroom Puffs image

This recipe uses a lot of pre-made convenience items to make a quick appetizer. The recipe comes from Taste of Home.

Provided by MsBindy

Categories Lunch/Snacks

Time 35m

Yield 20 appetizers

Number Of Ingredients 5

Ingredients

4 ounces cream cheese, cubed
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon onion, chopped
1/8 teaspoon hot pepper sauce
1 (8 ounce) package crescent roll dough

Steps:

Combine cream cheese, mushrooms, onion, and hot pepper sauce in a food processor (or blender) and process until blended.
Unroll the crescent roll, separate into 4 rectangles, pressing the perforations to seal.
Spread the mushroom mixture over the dough.
Roll up jelly-roll style, starting with a long side.
Cut each roll into 5 slices and place on an ungreased baking sheet.
Bake at 425F for 8-10 minutes.

Nutrition Facts : Calories 56.3, Fat 2.7, SaturatedFat 1.4, Cholesterol 11.9, Sodium 103.7, Carbohydrate 6.4, Fiber 0.6, Sugar 0.7, Protein 1.6

CHEESY MUSHROOM CRESCENT PUFFS

Cheesy Mushroom Crescent Puffs image

Sauteed mushrooms with cheese baked inside flakey crescent dough. You will get 16 mushroom crescents from two 8-ounce packages of crescent rolls, you can easily double the recipe to serve a large crowd.. I usually sprinkle half of the crescents with grated Parmesan cheese and the other half with sesame seeds before baking.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 47m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb fresh button mushroom, coarsley chopped
salt and pepper
3 -4 tablespoons fresh parsley, finely chopped
1/4 cup onion, finely chopped (can use yellow or green onion)
3 tablespoons butter
2 (8 ounce) cans crescent roll dough
16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided (can use a bit more)
32 teaspoons grated parmesan cheese (can use a bit more)
3 -4 tablespoons butter, melted
1/4 cup sesame seeds or 1/4 cup grated parmesan cheese

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!

Nutrition Facts : Calories 179.6, Fat 9.8, SaturatedFat 4.8, Cholesterol 34.1, Sodium 282, Carbohydrate 16.6, Fiber 1.6, Sugar 1.8, Protein 6.7

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