Ingredients:
1/4 lb fresh mushrooms, coarsley chopped
2 tablespoons minced fresh parsley
2 tablespoons minced onions
3 tablespoons butter, divided
1 (8 ounce) cans crescent roll dough
2 1/2 tablespoons grated parmesan cheese
2 tablespoons sesame seeds
Directions:
Preheat oven to 375 degrees.
In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons butter until tender.
Drain and set aside.
Separate the dough into 4 rectangles.
Cut rectangles in half, forming 8 squares, and arrange on a large baking sheet.
Place 1 tablespoon mushroom mixture on each square.
Top each square with 1 teaspoon parmesan cheese.
Fold the squares into triangles.
In a small saucepan, melt remaining butter.
Brush triangles with butter and sprinkle with sesame seeds.
Bake in the preheated oven 10 to 15 minutes, until golden brown.
Serve warm.
Servings: 4
Time preparation: 20 min.
Time total: 43 min.