- Recipes Home
- Interest Groups
Flaky Crescent Mushroom Turnovers Recipe
|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|
Calories 171 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 3.8 g18.9%
Trans Fat 0 g
Cholesterol 46.3 mg
Sodium 222.4 mg9.3%
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
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 375Â°F. for 10 to 15 minutes or until golden brown.