Ingredients for Crescent Mushroom Turnovers
- Fresh Mushrooms
- Fresh Parsley
- Onions
- 3 tablespoons butter
- Crescent Roll Dough
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon sesame seeds
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How to Make Crescent Mushroom Turnovers
- Preheat oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add 8 ounces of sliced cremini mushrooms, 1/4 cup chopped fresh parsley, and 1/4 cup chopped yellow onion. Cook and stir until the mushrooms are tender, about 5-7 minutes.
- Drain any excess liquid from the mushroom mixture and set aside to cool slightly.
- Separate 1 (8 ounce) can of refrigerated crescent roll dough into 8 rectangles.
- Cut each rectangle in half to create 8 squares. Arrange the squares on a large baking sheet lined with parchment paper.
- Place 1 tablespoon of the mushroom mixture onto the center of each square.
- Top each square with 1 teaspoon of grated Parmesan cheese.
- Fold each square in half to form a triangle, pressing the edges firmly to seal.
- In a small saucepan, melt the remaining 1 tablespoon of butter.
- Brush the tops of the turnovers with melted butter and sprinkle with 1 tablespoon of sesame seeds.
- Bake for 12-15 minutes, or until the turnovers are golden brown and the dough is cooked through.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
12g
Fat
36g
Carbs
10g
