Reviewed: May 11, 2012

These were so amazing! I, like others, used the flaky biscuits for the crust 'cause I was in a rush. Next time I make them, I'll try making the dough. Will make these again!

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Reviewer:

Shy422

Cooking Level: Intermediate

Home Town: Pittsfield, Illinois, USA

Living In: Clive, Iowa, USA

Reviewed: Jan. 31, 2011

Perfection! A great hit for any gathering! This is a wonderful dough recipe to work with! I used a sheet of wax paper when rolling out the dough. After folding the pastry over the filling, I crimped the edges using fork tines, then brushed with egg mixture, all creating a lovely, very edible effect!

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Reviewer:

lamusic

Reviewed: Feb. 8, 2010

The filling was a bit bland but I added some Parmesan cheese and garlic. I will make this again. These reheated nicely.

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Reviewer:

CookingMama

Reviewed: Jan. 2, 2010

My parents request this recipe every year when I make christmas eve dinner for them. They are a bit time-consuming, but I make them ahead of time and freeze them. I believe this recipe is in the Sassafrass cookbook from a while back. I didn't have the cookbook this year, so I googled the recipe and this one came up, thank goodness. The only major thing I change is I add italian sausage to the mix (half a roll). It really spices the recipe up and makes them a little more hearty. The best part about this recipe is the crust. It just melts in your mouth. Sometimes making pastries scares me, but this is a nice alternative recipe. I made these ahead of time, but they're not as visually attractive that way as when made fresh. Maybe I'll brush them with the egg mixture after freezing? A very impressive but accessible pastry recipe overall. Yum.

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Reviewer:

Robin

Cooking Level: Intermediate

Reviewed: Apr. 12, 2009

Was a hit - didn't like it at first, but let the flavors sit overnight and made a nice difference. I changed it up a bit -made crust in pie-pan with crescent rolls, used wild mushrooms and added dillweed vs. the other seasonings. Put some strips of crescent on the top crisscrossed. People gobbled it up in 5 minutes. I think using wild mushrooms made a huge difference and I don't think it would be as good with regular mushrooms.

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Reviewer:

marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

Reviewed: Jan. 22, 2009

These were excellent! I made the suggested dough. A few things I did to personally enhance it...I added 1/4 of a cup of Italian breadcrumbs to the mushroom mixture. I also used the cuisinart to chop the mushroom & onions (using the "pulse" making sure not to over do it). These came out delicious!! Thank you!

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Reviewer:

NewMommy101

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

Reviewed: Nov. 16, 2008

These are pretty awesome. Taste like the Nancy's brand mushroom turnovers. I did add a splash of sherry. It's not a quick appetizer to make, but you can freeze the cresents (uncooked) and have an appetizer any time. Very savory and satisfying.

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Reviewer:

cherylg

Cooking Level: Expert

Home Town: New Windsor, New York, USA

Living In: Kennesaw, Georgia, USA

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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Reviewer:

Polaroidbaby

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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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Reviewer:

Nasus

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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