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Mushroom Puffs Jan Peterson

4 oz. cream cheese, cubed 1 cup chopped mushrooms

1 Tbsp. Chopped green onion 1/8 tsp hot pepper sauce

1 8 oz. tube crescent roll dough 1 Tbsp. Butter

Saute onion and mushrooms in butter. Combine in food processor, cream cheese chopped mushrooms, onion and hot pepper sauce. Roll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into five slices Place on greased baking sheet. Bake at 425 for 8 to 10 minutes until puffed and golden brown.