Flaky Crescent Mushroom Turnovers Recipe
Ingredients
| Mushrooms/4 ounce canned green giant's® mushroom pieces and stems drained | 1⁄4 Pound, coarsely chopped | |
| Chopped parsley/1.5 teaspoons parsley flakes | 2 Tablespoon | |
| Chopped onion/1.5 tablespoons instant minced onion | 2 Tablespoon | |
| Margarine/Butter | 2 Tablespoon, softened | |
| Refrigerated quick crescent dinner rolls | 8 Ounce (Pillsbury's Best) | |
| Grated parmesan cheese | 2 1⁄2 Tablespoon (Kraft) | |
| Margarine/Butter melted | 2 Tablespoon (Parkay) | |
| Sesame seed/Poppy seed | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 171 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 3.8 g18.9%
Trans Fat 0.4 g
Cholesterol 46.3 mg15.4%
Sodium 269.6 mg11.2%
Total Carbohydrates 8 g2.6%
Dietary Fiber 0.71 g2.8%
Sugars 2.8 g
Protein 6 g11.8%
Vitamin A 13.9% Vitamin C 9.3%
Calcium 8.8% Iron 3.3%
*Based on a 2000 Calorie diet
Directions
Saute" mushrooms, parsley and onion in 2 tablespoons margarine, stirring occasionally.
Cool; drain if necessary.
Separate dough into 4 rectangles.
Firmly press perforations to seal.
Cut each rectangle crosswise in half forming 8 squares.
Place 1 tablespoonful mushroom mixture on center of each square; sprinkle each with 1 teaspoonful parmesan cheese.
Fold dough over filling forming 8 triangles; press edges with fork to seal.
Place on ungreased cookie sheet; brush with melted margarine.
Sprinkle with sesame seed or poppy seed.
Bake at 375°F. for 10 to 15 minutes or until golden brown.
Serve warm.
8 turnovers.
Chef
