Mushroom Croissants Recipes

MUSHROOM CROISSANTS

Steps:

• Preheat oven to 375°F.
• In a large skillet, saute onion in butter until tender. Remove from heat.
• Add pepper, garlic powder and mushrooms. Mix well.
• Gently fold in sour cream until mushrooms are evenly coated.
• Separate crescent dough into 16 triangles.
• To form 1 large crescent, overlap sides of 2 triangles about 1/2 inch. Press edges to seal.
• Spoon 1/4 cup mushroom mixture evenly over large triangle.
• Beginning at the shortest side of the triangles, roll loosely to opposite point.
• Place rolls, point side down, on ungreased cookie sheet.
• Curve edges to create crescent shape.
• Bake in the oven for 14-18 minutes or until golden brown.
• Yummy!

MUSHROOM-STUFFED CROISSANT CASSEROLE

Steps:

• Butter a 9-inch square casserole.
• Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
• Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions.
• Saute over medium heat, stirring, for 2-3 minutes, until the liquid is evaporated.
• Remove from the heat.
• Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants.
• Top with the mushroom mixture.
• Top with the cheeses, then pour the remaining liquid over the top.
• Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between.
• Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 350°.
• Bake the casserole for 35-40 minutes, or until set.
• Let stand 10 minutes before serving.