Mushroom & Sour Cream-Filled Croissants - TNT

Mushroom & Sour Cream-Filled Croissants
Serving Size : 8

1/3 cup chopped onion
2 tbl butter
1/4 tsp freshly-ground black pepper
1/4 tsp garlic powder
3 cups thinly-sliced mushrooms, about 8 oz
1/4 cup sour cream
2 (8 oz) cans refrigerated crescent rolls

Preheat oven to 375 degrees.

Saute onion in butter until tender. Add pepper, garlic and mushrooms. Mix well. Gently fold in sour cream until mushrooms are evenly coated.

Separate crescent dough into 16 triangles. To form 1 lg croissant, overlap long sides of 2 triangles about 1/2". Press edges to seal.

Spoon 1/4 cup mushroom mixture evenly over each large triangle. Beginning at shortest side of triangle, roll loosely to opposite point.

Place rolls, point side down on ungreased baking sheet. Curve edges to create crescent shape. Bake at 375 deg. 14-18 minutes or until golden brown.
 
Thanks, Deelady. Hope you give it a try. The mushrooms peek out of the sides a bit, but it's still all good. You can change it out by subbing the garlic w/ Hungarian Paprika (similar to mushrooms paprikash). I had a little leftover mushroom mixture, but tried to give you a ballpark/starting point. Enjoy.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Mmmm! Sounds like an easy, delicious and elegant side dish!

Lee
 
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