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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mushroom Rolls Recipe

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This recipe for Mushroom Rolls, by , is from The Riverwood Community Association Cookbook 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Witt

Category:
Category:

Ingredients:  
Ingredients:  
3 pkgs. of Pillsbury crescent roll
2 pkgs. 8 oz. cream cheese softened
1 tsp. oregano
1 tsp. garlic powder
1 tsp. parsley
1 pound fresh mushrooms, chopped
1 medium onion, chopped
1 tsp. sherry
pinch of salt & pepper

Directions:
Directions:
In sauce pan sauté mushrooms over medium heat in a small amount of butter till limp. Add remaining ingredients but NOT the crescent rolls. This will make a spread. Chill.
Open each package of crescent rolls and make the triangles into rectangles by pressing together the perforations. Each package will make 4 rectangles. You will have a total of 12 rectangles. When mixture is cooled, place a heaping tablespoon into the center of the rectangle. Spread each tablespoon to the edges. Once it is covered, roll it up lengthwise. Place in the refrigerator. When ready to bake, cut into slices like a pinwheel. Each roll can be sliced into 8-10 slices. Place on greased cookie sheet.
Bake at 400 degrees 15-18 minutes.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This freezes very well. I make them in advance. Don't bake until you are ready to serve them. One of Pillsbury's best recipes.

 

 

 

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