Flaky Crescent Mushroom Turnovers Recipe - Allrecipes.com
Flaky Crescent Mushroom Turnovers Recipe
  • READY IN 35 mins

Flaky Crescent Mushroom Turnovers

Recipe by  

"If you love mushrooms, you'll love this easy hot appetizer. Sauteed mushrooms are baked with cheese inside a flaky crust. Poppy seeds may be used in place of sesame seeds."

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Ingredients Edit and Save

Original recipe makes 8 turnovers Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. In a small saucepan, melt remaining butter. Brush triangles with butter and sprinkle with sesame seeds.
  5. Bake in the preheated oven 10 to 15 minutes, until golden brown. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2005

I made these for my Christmas lunch and they were pretty good. Let me try to explain the confusing cresent roll dough, since it seems like a lot of people had trouble. I used Pillsbury Crescent Roll dough (regular size, not Grands). When you unroll the dough, the dough will be perforated... you will see 4 large rectangles, with each rectangle divided into 2 triangles. Ignore the triangles... break the dough into the 4 large rectangles. Then, with the knife, cut each rectangle in half, leaving you with 2 squares for each rectangle (for a total of 8 squares. Put the mushroom filling in the middle of the square (which will still have perforations - squeeze this together to keep the turnover from breaking apart). Just fold the square so it's corner to corner, into triangles and press with the prongs of a fork to keep closed. Best when dough is very cold = much easier to work with. I hope this makes sense!!

Most Helpful Critical Review
Dec 11, 2009

definitely will try again. used puff pastry, think I need to change from butter on top to egg white...filling very good-added salt and pepper to mushrooms though.

Feb 27, 2004

The mushroom filling is nice, but I did not like crescent rolls for this recipe. The crescent rolls made a rather large appetizer, one that was too doughy for my taste. I prefer using phyllo dough, which is much flakier and lighter and MUCH easier to use than the crescent rolls. You can buy pre-made frozen phyllo dough cups-- they are about the size of a miniature Reeses peanut butter cup (a perfect size for an appetizer.) Also, try adding 1/2 a package of Boursin Garlic and Fine Herb cheese after the mushrooms have cooked. Sometimes I make half of this recipe as directed, and half with Boursin, and the appetizers with the Boursin always go first.

Dec 30, 2003

I made these tonight for dinner and they were delicious!!... I did make a few changes... I used an 8oz package of mushrooms, instead of minced onion I chopped up a green onion and added that to the pan with the butter and mushrooms along with 1 teasp minced garlic.. When filling the crescents do them one at a time because once the hot mushroom filling gets on them they get soggy.. So spoon some filling on one square and fold it right away then move to the next one.. On top of the mushroom mixture before folding I topped it off with a mixture of Parmesan and Mozarella cheese... Dont worry if they wont fold into a perfect triangle I found that any shape is delicious..LOL.. I didnt have any sesame seeds so I couldnt add those but they were GREAT without them.. I will be adding these to my Superbowl Appetizer trays.. Kiki (Brampton,On Canada)

May 16, 2005

We thought these little appetizers were terrific Paula! Instead of the dough, I just used the mini phyllo cups and they worked out great with half the work. I did add more seasonings and a little bit of dry sherry to the mushrooms. Thanks so much!

Nov 18, 2007

These were SOOO GOOD !!! I had trouble putting them together the first time I made them. I made these again only just used the cresent rolls where preforated. I made 4 squares then before serving cut them in half from corner to corner. I used fresh onion and dried parsley and made extra filling. After draining I put them in a bowl and added marble jack and parmesean cheese. Last time I made them I added some shredded mozzerella cheese. Yummy !!! Thank you for sharing your recipe

Dec 30, 2003

These appetizers were great! We combined them with another appetizer to make a unique dinner. We made a few changes, using 8oz of mushrooms and half an onion. We found that they shrunk so much they could easily stuff the eight crescent triangles. I think 4oz would have been too little. We also ommitted the parsley and added a clove of garlic. Yum!

Dec 07, 2010

Love this recipe with these suggested improvements: I put the mushrooms in the food processor rather than coarsly chopping. This made it more like a mushroom duxelle. It makes the filling easier to fit into the triangle. Also, I used a fork to crimp the edges together all the way around the triangles to provide a uniform and decorative look plus keep the filling from coming out. Finally I used black sesame seeds or poppy seeds on the top for a contrasting color, which made these seem fancier. An eggwash can help these to stick and make your dough brown better and shine. You can use puff pastery instead of crescent roll dough if you like. Personally I found phyllo dough to be too dry...


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 276 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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