MUSHROOM PUFFS
You can make these attractive appetizers in a jiffy with refrigerated crescent roll dough. The tasty little spirals disappear fast at a holiday party! -Marilin Rosborough Altoona, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 appetizers.
Number Of Ingredients 5
Steps:
- In a blender, combine the cream cheese, mushrooms, onion and hot pepper sauce; cover and process until blended. Unroll 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 an ungreased baking sheet. Bake at 425° for 8-10 minutes or until puffed and golden brown.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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razib reza
[email protected]I love how versatile this recipe is. You can use different types of mushrooms, cheese, and herbs to create different flavor combinations.
Malitha Dilshan
[email protected]These puffs were so easy to make and they were absolutely delicious. I will definitely be making them again.
Mika Moo
[email protected]I'm allergic to mushrooms, so I substituted them with zucchini. The puffs still turned out great!
Dennis Myren
[email protected]These puffs were a bit bland for my taste. I think I'll add some more spices next time.
Felipe Souza
[email protected]I love the combination of mushrooms and cheese in these puffs. They're so savory and delicious.
DAMILARE ADESOKAN
[email protected]These puffs were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Ashhad Alam
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these puffs. They were so flavorful and the texture was perfect.
Pearl Sharon
[email protected]These puffs are a great way to use up leftover mushrooms. I always have a few mushrooms left over from other recipes and these puffs are a great way to use them up.
Jeniya Lama
[email protected]I love how versatile this recipe is. You can use different types of mushrooms, cheese, and herbs to create different flavor combinations.
jalsai cricket
[email protected]These puffs were so easy to make and they were absolutely delicious. I will definitely be making them again.
Pumla Mentese
[email protected]I'm not sure what I did wrong, but my puffs turned out really dry. I think I might have overcooked them.
Rachel Polk
[email protected]These puffs were a disaster! They didn't rise at all and they were so dense.
Tracey Noyes
[email protected]I'm allergic to mushrooms, so I substituted them with zucchini. The puffs still turned out great!
Blessing Edet
[email protected]These puffs were a bit bland for my taste. I think I'll add some more spices next time.
Rajpoot King
[email protected]I love the combination of mushrooms and cheese in these puffs. They're so savory and delicious.
Donald Lawal
[email protected]I followed the recipe exactly and the puffs turned out perfectly. They were so light and fluffy.
Hance Louis
[email protected]These puffs were a bit too oily for my taste.
Hekmat Mohammadi Hekmat
[email protected]I've made these mushroom puffs several times now and they always turn out great. They're a great appetizer or snack.
Charles Barbee
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these puffs. They were so flavorful and the texture was perfect.
Jane Thuo
[email protected]These mushroom puffs were a hit at my party! They were so easy to make and everyone loved them.