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Reviewed: Dec. 17, 2007

A little tough to make, and didn't turn out like I expected. I think if I made this again, i would use more cream cheese in the filling. Also, I found it helped to roll out the dough a little thicker than 1/8". This helped keep the filling inside.

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Polaroidbaby

	Cooking Level: Beginning Living In: Dallas, Texas, USA
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Reviewed: Apr. 21, 2007

Great! I took these as an appetizer to Easter dinner and they went fast. I followed someone else's lead and didn't make my own crust, just used flaky biscuits and peeled off layers. Other than that I followed the recipe as posted. They were delicious!

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Nasus


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Reviewed: Apr. 15, 2007

Pretty good....I used reduced fat crescent rolls and I added chopped parsley, also used more mushrooms. I also used light cream cheese....I thought it might need a little extra something next time....maybe some fresh dill. I just kind of thought it tasted like cream of mushroom soup in a crescent. Will try again. Good base.

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SLJ6

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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Reviewed: Mar. 28, 2007

Due to lack of time I cheated and used crescent roll dough. OMG, these were such a hit with my friends and family. Added a little garlic and onion powders to the mix and a splash of wine. Thanks for a great appy Mavis!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jan. 2, 2007

I'm not an experienced cook and the idea of making a dough was VERY intimidating. I used Grand Hungry Jack Flaky Biscuits instead. I peeled off the layers and dropped the mushroom mixture in it. I didn't need the eggs to seal. It sealed fine on its own. I baked according to the biscuit instructions and they turned out great. I had a little mixture left over from one can of biscuits, but not much. I could have filled a little more and been just fine. They reheated great as well.

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Tracey F


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Reviewed: Dec. 16, 2006

Taste: excellent, at least according to my guests who at them all with no complaints. :) However, these were a huge challenge to prepare (getting the crescents to close was frustrating). I had more filling than dough, so you might want to account for that. Also, don't make the mistake that I did and please remember to grease your baking sheet. They do reheat nicely and look good, too. I didn't try any (not a mushroom fan) but again, guests say that these were great.

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Paula Wong


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Reviewed: Nov. 14, 2006

I did this recipe twice. The first time I did it exactly as directed and I did not have enough dough to use all the filling. I also did not use the egg/water mixture to brush the edge of the circle. Don't skip this step, the dough does not like to stick together no matter how much you pinch and fold. The second time, I doubled the dough recipe, used about 12oz mushrooms a large onion and increased the spices accordingly. I also recommend draining the onion/mushroom mixture prior to adding the cream cheese. The dough to filling ratio worked out better, but you still need to roll the dough as thin as you can get away with. These are fussy, but tasty and even the ones that popped open on me froze and reheated well. I would have given the recipe 5 stars had the dough/filling ratio been (in my view) correct.

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nlkoch


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Reviewed: Nov. 4, 2006

these were great. I made them for friends. The dough is a awesome texture

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LEdell


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