Crescent Mushroom Turnovers Recipes

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

Steps:

• Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley., Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese and roll up. Place 2 in. apart on an ungreased baking sheet, point side down; curve ends to form a crescent. Melt remaining butter; brush over tops., Bake 10-12 minutes or until golden brown. Refrigerate leftovers.

Steps:

• For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
• Shape into a large ball, wrap in plastic and refrigerate for one hour.
• In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
• Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
• Set aside.
• On a floured surface, roll half of the dough 1/8 inch thick.
• With a floured small round cookie cutter (or glass), cut out as many circles as possible.
• Repeat with remaining dough.
• Preheat oven to 450 degrees.
• Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
• Brush edges of dough circle with some egg; fold dough over filling.
• With fork, firmly press edges of dough circle to seal and prick the tops.
• Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
• Bake 12-14 minutes until golden brown.

Steps:

• In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal., Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; cover and return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.

Steps:

• 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.

Steps:

• For filling:
• Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
• Add rice and water.
• Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
• Bring to a boil, cover tightly, simmer for 10 minutes.
• For DOUGH:
• While rice is simmering, preheat oven to 375°F
• Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
• Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
• Fold dough over and press with a fork to seal the edges.
• Beat egg, garlic powder and garlic salt.
• Brush the tops of turnovers with beaten egg mixture.
• Place on lightly greased cookie sheet.
• Bake 12-13 minutes.

Steps:

• Make pastry: beat cream cheese until light and fluffy.
• Add butter and mix well.
• Add flour and mix until smooth.
• Dough will be VERY sticky.
• Wrap dough in waxed paper and chill at least one hour.
• Filling: Saute onion in butter until tender.
• Add mushrooms and cook until tender.
• Stir in salt, thyme, flour and sour cream.
• Cook until thickened.
• Cool completely.
• Divide the pastry dough in half.
• Put remaining half back in frige.
• Roll other half out on floured board to 1/8 inch thickness.
• Cut with a 2-3 inch round cookie cutter.
• Drop a spoonful of filling onto each circle.
• Brush edges with beaten egg.
• Fold dough over filling and press edges together.
• Brush tops of turnovers with beaten egg.
• Cut a small slit in the top of each turnover to allow steam to escape.
• Bake at 450 for 10 minutes on an ungreased baking sheet.
• Makes about 3 doz.

Steps:

• Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
• Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

Steps:

• In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth; shape into ball; wrap; refrigerate 1 hour.
• Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.
• Stir in ham, sour cream, salt, thyme and 2 tablespoons flour; set aside.
• On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
• With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.
• Repeat.
• Preheat oven to 450F.
• Onto one half of each dough circle, place a teaspoon of mushroom mixture.
• Brush edges of circles with some egg.
• Fold dough over filling.
• With fork, firmly press edges together to seal; prick top.
• Place turnovers on ungreased cookie sheet, brush with remaining egg.
• Bake 12 to 14 minutes until golden.
• Note: You can freeze these unbaked, then pop the frozen turnovers right in the oven- just bake a bit longer.

Steps:

• Beat cream cheese and 1/2 cup of butter at medium speed with a mixer until creamy. Gradually add 1 3/4 cups of flour, beating well.
• Divide dough in half. Shape each portion into a ball. Cover and chill for 1 hour.
• Melt 3 tablespoons butter in large skillet; add mushrooms and onion. Sauté until tender. Stir in sour cream and next 3 ingredients; set aside.
• Roll 1 portion of dough 1/8 inch thick on a lightly floured surface. Cut with a 2 ½-inch round cutter and place rounds on a greased baking sheet. Repeat the process with the remaining dough.
• Spoon 1 teaspoon of mushroom mixture onto 1/2 of each dough circle; moisten edges with egg and fold dough over filling. Press edges with a fork to seal. Prick tops and brush turnovers with egg. Bake at 450°F for 8 to 10 minutes or until golden. Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.