Ingredients
4
cups finely chopped mushrooms (from two 8-oz packages)
1 1/2
teaspoons chopped fresh thyme leaves
1/4
teaspoon salt
1
cup finely shredded Italian cheese blend (4 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
tablespoon all-purpose flour
Preparation
Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper; spray with cooking spray.
Spray 10-inch skillet with cooking spray. Add mushrooms; cook over medium-high heat 5 to 7 minutes, stirring occasionally, until tender and most of moisture is released. Stir in thyme and salt. Remove from heat. Cool 5 minutes.
In large bowl, stir mushrooms and cheese until well blended.
Unroll dough on work surface. If using crescent roll dough, firmly press perforations to seal. Sprinkle each side with 1 1/2 teaspoons flour. With pizza cutter or sharp knife, cut dough into about 1/4-inch pieces. Mix dough pieces into mushroom mixture in small amounts until well blended.
Shape mushroom mixture into 32 (1 1/4-inch) balls. Place in pan. Bake 16 to 18 minutes or until golden brown.
