“My husband loves mushrooms. Sometimes I think he makes up work functions just so I make a batch of these savory appetizers…and he can snack on them at his desk.”—Kathi Bloomer, Noblesville, Indiana
And I don’t blame him! Yummy good!
We made these last week and had a “re-think” on the recipe. Flatten each can of rolls. Spread filling on one, top with other. Cut into squares or strips. Bake.
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 2 packages (8 ounces each) cream cheese, softened
- 3 cans (4 ounces each) mushroom stems and pieces, drained and chopped
- 1-1/4 teaspoons garlic powder
- 1/2 teaspoon Cajun seasoning
- 1 egg
- 1 tablespoon water
- 2 tablespoons grated Parmesan cheese
Directions
1. Unroll crescent dough into two long rectangles
2. Seal seams and perforations.
3. In a large bowl, combine the cream cheese, mushrooms, garlic powder and Cajun seasoning.
4. Spread over dough to within 1 in. of edges.
5. Roll up each rectangle, jelly-roll style, starting with a long side
6. Seal edges.
7. Place seam side down on a greased baking sheet.
8. Beat egg and water; brush over dough.
9. Sprinkle with cheese.
10. Bake at 375° for 20-25 minutes or until golden brown.
11. Cut into slices.
Yield: 16 appetizers.
Source: Taste of Home
Note: The following spices may be substituted for 1 teaspoon Cajun seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
