Crescent Mushroom Turnovers

RECIPE # 49

Crescent Mushroom Turnovers

INGREDIENTS:

1/4 pound fresh mushrooms, coarsley chopped

2 tablespoons minced fresh parsley

2 tablespoons minced onion

3 tablespoons butter, divided

1 (8 ounce) can refrigerated crescent roll dough

2 1/2 tablespoons grated Parmesan cheese

2 tablespoons sesame seeds

DIRECTIONS:

Preheat oven to 375F. 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.

Crescent Mushroom Turnovers