I found myself with a few random ingredients and decided to make something out of them a couple of weeks ago when some friends were coming over to watch the Golden Globes. You won’t see any specific amounts here, since I was just winging it. I’m sure all kinds of stuff would be good added to these, but this is a good starting off point for variations…
I used almost 2 pkgs of crescent roll sheets — basically the ones without the perforations. I sprayed muffin pans with Pam, then cut squares of the dough and pushed them into the cups. Some covered the whole cup, some didn’t — it didn’t really matter in the end.
1 pkg sliced baby bella mushrooms,
onion and/or shallot
fresh herbs: thyme, sage
Italian bread crumbs
Parmesan cheese (you could easily substitute veggie cheese(s) here!)
salt and pepper
1. First, I sauteed the onion and garlic in a little olive oil, then added the chopped sage and thyme, salt and pepper.
2. Chopped and sauteed almost the whole package of mushrooms — in the end I could have used more filling, so I should have used the whole thing.
3. After they were all soft and sauteed, I added just a little bit of shredded Parmesan cheese, and a sprinkling of bread crumbs to bind everything together.
4. I divided the filling into the cups, remembering that the dough would puff up a bit upon cooking. I sprinkled extra cheese on top of about half of them, knowing half of the people eating them don’t love a lot of cheese.
5. I baked them according to a recipe on the side of the roll canister — about 10 minutes at 350 degrees or so. I just kept an eye on them until the dough started to brown a little.
I realize this is all a little vague, but that’s what’s good about cooking sometimes — it doesn’t have to be exact. Everyone loved them, so I guess winging it sometimes works!
See the happy faces!!
I think if Scott was alone, he would have rolled around in them. He smacked my hand away when I tried to enjoy one of my own creations.