CaliforniaCook
Banned
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.
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.