Ingredients:
3/4 lb fresh button mushrooms, coarsley chopped
salt and pepper
3 -4 tablespoons fresh parsley, finely chopped
1/4 cup onions, finely chopped ( can use yellow or green onion)
3 tablespoons butter
2 (8 ounce) cans crescent roll dough
16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided ( can use a bit more)
32 teaspoons grated parmesan cheese ( can use a bit more)
3 -4 tablespoons butter, melted
1/4 cup sesame seeds or 1/4 cup grated parmesan cheese
Directions:
Set oven to 350 degrees.
In a skillet over medium heat, melt 2-3 tablespoons butter.
Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
Season with salt and pepper to taste.
Separate the two rolls of crescent dough into 8 rectangles.
Cut each rectangle in half forming 16 squares.
Arrange the squares on one or two lightly sprayed baking sheets.
Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
Top with about 2 teaspoons grated Parmesan cheese.
Then top with 1 tablespoon grated mozzarella cheese.
Fold EACH square into rectangles.
Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
Brush each triangle with melted butter, then sprinkle with sesame seeds.
Bake for about 12-15 minutes, or until triangles are golden brown.
Serve warm.
Delicious!
Servings: 16
Time preparation: 35 min.
Time total: 47 min.