Pastry, mushrooms, cream cheese…and these are a few of my favorite things! When you get them together in crescent dough, you have an easy, pre-dinner appetizer, perfect for a holiday gathering. I started making these little guys many years ago, and as soon as I’d take them out of the oven, it seemed like they were gone! I love sautéed mushrooms, and something about pairing them with white wine, onion and garlic, which makes for a classic combo I can’t resist. We essentially take a basic mushroom sauté and blend it with cream cheese to make our filling. No fruit allowed in these savory roll-ups, not this time. These petite pinwheels bake easily, and have a golden buttery crust. In an effort to keep entertaining festive, we adorn them with some poppy seeds, just for the heck of it.
Time to sauté some shrooms…
- 5 oz sliced mushrooms (I prefer using crimini)
- 8 oz package of cream cheese (I use the ⅓ less fat Neufchatel)
- ¼ sweet white onion, chopped (can use red onion)
- 2T Garlic infused Extra Virgin Olive Oil (EVOO)
- 3T white wine
- ¼ tsp Italian seasoning
- 1 tube crescent roll dough
- poppy seeds for topping
- 1 egg white for basting
- little flour (for handling dough)
- In a medium skillet on stove, heat the garlic EVOO and sauté onion for ~2 minutes.
- Add sliced mushrooms, white wine, Italian seasoning, S&P to taste & sauté till mix is tender & onions translucent.
- Set pan aside for mix to cool.
- In food processor combine cream cheese & mushroom mix, blend till incorporated, smooth, no chunks.
- On large flat surface/cutting board spread small amount of flour.
- Open tube of crescent roll dough, and there will be two halves to the can.
- Remove halves, laying them flat into its rectangular shape pinching together the pre-perferated lines (that were for making crescent triangles), forming solid pieces.
- Join two crescent halves by pinching together to make one dough rectangle (short edge).
- With floured rolling pin, carefully spread out rectangle to about 8x10, so dough is thinner and even.
- Now cut large rectangle of rolled dough in half, width-wise down middle.
- Take mushroom cheese mix & spread over each half liberally & evenly to coat.
- Start with first dough half and roll-up carefully, lengthwise creating a long roll.
- Repeat for 2nd dough half.
- Transfer rolled dough logs to plate, put in freezer to chill for about 5-10 min.
- Remove slightly firmed dough rolls from freezer, and baste top side (seam) down with egg white & sprinkle with poppy seeds.
- Slice each into ~1.5" slices (pinwheels)
- On oiled baking sheet, space out roll-up slices evenly, bake till puffy & browned ~8-10 minutes in 375 degree oven.
- Cool slightly on pan, serve immediately while hot & crisp!
- Let cool completely before storing any leftovers in airtight container.
- Reheat any leftovers in 400 degree oven.
If mushrooms aren’t your thing, you can use other wholesome ingredients to blend with the cream cheese. I’ve varied this recipe using spinach, sun-dried tomatoes & artichoke hearts, even butternut squash with crisped pancetta for a seasonal take. And those are just the savory ones! Don’t even get me started on the sweeter variations…spiced pumpkin butter & cream cheese anyone? Looks like I’m going to need another tube of crescent dough…
If you don’t have time to make mini mushroom quiches for your next gathering, then I highly recommend these. Our roll-ups are easier, not to mention healthier than traditional quiche, and you’ll have no problem getting these ready in a flash. Using pre-made doughs such as puff pastry, biscuit or crescent, is an incredible time saver and frankly, I very rarely have time to make homemade dough! These convenient varieties bake-up consistently, and with a little egg white you can ensure they’ll achieve that perfect golden color…and let’s face it, the mushrooms themselves could use a little brightening up!
Luckily they taste nothing short of delicious! With the upcoming holidays, these will be on my menu. I hope you too find an occasion to share some with good wine & good friends!