Mushroom Onion Crescents Recipes

MUSHROOM SPINACH RICOTTA CRESCENT RING

Steps:

• Preheat oven to 375 F degrees.
• Heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add chopped garlic and onion. Saute for 2 minutes.
• Add chopped mushrooms and mix. Then add some salt, black pepper, 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper and mix.
• Cook for 3-4 minutes till the moisture from mushrooms dries out and they turn brownish.
• Add chopped spinach [I used frozen thawed cut spinach] and mix.
• Cook for 2-3 minutes till everything is mixed and mixture dries out.
• Transfer mixture to a bowl and then add ricotta cheese, shredded parmesan-romano cheese, Italian seasoning, remaining 1/4 teaspoon cayenne pepper & 1/4 teaspoon smoked paprika. Adjust seasoning at this point.
• Also add the chopped cilantro and mix everything till well combined.
• Open Pillsbury Crescent Rolls, separate into 16 triangles. Arrange triangles overlapping on the edges to form a circle on a baking sheet lined with parchment paper.
• Spoon mushroom-spinach-ricotta mixture on half of each triangle closest to center of ring.
• Bring each triangle up over the filling and tuck under the bottom layer of dough to seal it.
• Bake the crescent ring at 375 F degrees for 20-25 minutes until the dough turns golden brown.
• Let the crescent ring cool for 10 minutes before cutting into slices!

CHEESY MUSHROOM CRESCENT PUFFS

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!

MUSHROOM PUFF PASTRY PINWHEELS

Steps:

• Chop the mushrooms and onion.
• In a skillet heat olive oil over medium high heat and sauté the onion until it becomes translucent.
• Add the chopped mushrooms and stir them until they are cooked through.
• Add mayonnaise, salt, black pepper, garlic, and parmesan.
• Stir to combine.
• Roll 2 sheets of puff pastry out to 12 x 16 inches.
• Split the mushroom filling in two and distribute a thin layer across both sheets.
• Sprinkle mozzarella on top and roll tightly starting from the longer side.
• Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.
• Cut each roll into 1 inch pinwheels. Place the pinwheels laying flat on the parchment.
• Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.

PARMESAN MUSHROOM TARTLETS

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.

EASY ONION CRESCENT ROLLS

Steps:

• Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.

MUSHROOM PUFFS

Steps:

• In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. , Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.

CRESCENT MUSHROOM TURNOVERS

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.