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EASY MUSHROOM CRESCENT SNACKS 3 c. (12 oz.) finely chopped fresh mushrooms or 8 oz. can drained and chopped 2 Tbsp. margarine or butter 1/2 tsp. garlic salt 2 Tbsp. finely chopped onion or 1/2 tsp. instant minced onion 1 tsp. lemon juice 1 tsp. Worcestershire sauce 8 oz. can Pillsbury refrigerator quick crescent dinner rolls 3 oz. pkg. cream cheese, softened 1/4 c. grated Parmesan cheese Heat oven to 350 degrees. Brown mushrooms in margarine. Stir in salt, onion, lemon juice and Worcestershire sauce. Cook until liquid evaporates. Separate crescent dough into 2 rectangles. Place in ungreased 13 x 9-inch pan. Press over bottom and 1/4 inch up sides to form crust. Spread cream cheese over dough. Top with mushroom mixture, then Parmesan cheese. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Cool 5 minutes; cut into desired shapes. Serve warm. Refrigerate any leftovers. Makes 2 dozen snacks. Tips: To make ahead, prepare. Cover and refrigerate up to 2 hours. Bake as directed. To reheat; wrap in foil. Heat at 350 degrees for 8 to 10 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |