Cheesy Mushroom Crescent Puffs
Golden bite-sized appetizers combining earthy mushrooms with Italian cheese wrapped in flaky crescent dough. Perfect for parties, game day, or holiday gatherings. The mixture of tender sauteed mushrooms and melted cheese creates irresistible savory puffs that disappear quickly from any platter.
Ingredients
- 4 cups mushrooms, finely chopped (from two 8-oz packages)
- 1 ½ teaspoons fresh thyme leaves, chopped
- ¼ teaspoon salt
- 1 cup Italian cheese blend, finely shredded (4 oz)mozzarella and parmesan mix1:1vegetarian
same flavor profile
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Dough Sheet or Crescent Rollspuff pastry1 sheetpastry
flakier texture
- 1 tablespoon all-purpose flour
- cooking parchment paper
- cooking spray
Instructions
- 1
Heat oven to 375°F and line two 15x10x1-inch pans with parchment paper, then spray with cooking spray
- 2
Spray 10-inch skillet with cooking spray and add mushrooms
- 3
Cook mushrooms over medium-high heat 5 to 7 minutes, stirring occasionally, until tender and most moisture is released
- 4
Stir in thyme and salt, remove from heat and cool 5 minutes
- 5
In large bowl, stir mushrooms and cheese until well blended
- 6
Unroll dough on work surface and press perforations to seal if using crescent rolls
- 7
Sprinkle each side with 1 1/2 teaspoons flour
- 8
Cut dough into about 1/4-inch pieces with pizza cutter or sharp knife
- 9
Mix dough pieces into mushroom mixture in small amounts until well blended
- 10
Shape mixture into 32 balls, each 1 1/4-inch
- 11
Place in prepared pans and bake 16 to 18 minutes or until golden brown
Tips
Cool mushrooms completely before mixing with cheese to prevent melting and ensure proper texture in the final puffs.
Use a small cookie scoop to portion the mixture evenly into 32 uniform balls for consistent baking.
Good to Know
Refrigerate leftover puffs up to 3 days in airtight container.
Shape puffs and freeze on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 2-3 minutes.
Serve warm as appetizers or party snacks.
Common Mistakes
Drain mushrooms thoroughly to avoid soggy puffs.
Press crescent roll perforations firmly to prevent dough separation during mixing.
Substitutions
same flavor profile
FAQ
Can I use different mushroom varieties?
Yes, cremini, shiitake, or button mushrooms work well. Chop finely and cook until moisture evaporates for best results.
How long do these keep at room temperature?
Serve within 2 hours at room temperature for food safety. Reheat in 350°F oven for 5 minutes to crisp.
Can I freeze the unbaked puffs?
Yes, freeze shaped puffs on baking sheets then store in freezer bags up to 3 months. Bake directly from frozen.