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Crescent Mushroom Turnovers

1/4 pound fresh mushrooms, coarsley chopped
2 tablespoons minced fresh parsley
2 tablespoons minced onion
3 tablespoons butter, divided
1 (8 ounce) can refrigerated crescent roll dough
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons sesame seeds

Preheat oven to 375F. 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.




   

 

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