Ingredients for Mushroom Croissants
- 1 medium onion, chopped
- Black Pepper
- 8 ounces mushrooms, sliced (cremini, button, or a mix)
- Crescent Rolls
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/4 cup sour cream
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How to Make Mushroom Croissants
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add sliced mushrooms, black pepper, and garlic powder to the skillet. Cook, stirring occasionally, until mushrooms release their moisture and are tender, about 8-10 minutes.
- Remove skillet from heat and stir in sour cream until the mushroom mixture is evenly coated.
- Separate crescent roll dough into 16 triangles.
- To form one large crescent, overlap the sides of two triangles by about 1/2 inch. Press edges firmly to seal.
- Spoon 1/4 cup of the mushroom mixture evenly onto the center of each large triangle.
- Starting at the wide end, tightly roll each triangle towards the point. Gently curve the edges of each roll to create a crescent shape.
- Place croissants, point-side down, on an ungreased baking sheet.
- Bake for 14-18 minutes, or until golden brown and cooked through.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
18g
Carbs
10g
