4 oz cream cheese, cubed
1/2 cup sliced, sauteed mushrooms
1 Tbl chopped sauteed onion
1/8 Tbl hot pepper sauce or
1 Tbl minced sauteed hot pepper
1 Tube crescent roll dough
Saute the mushroom, onion and hot pepper. Puree in food processor along with cream cheese.
Separate rolls into rectangles. Spread filling on dough. Roll up jelly-roll style, starting with a long side. Cut each roll into 5 slices; place on an ungreased baking sheet. Bake at 425 for 8 - 10 minutes or until puffed and golden brown. Yield: 20 appetizers.
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