Sautéed Mushroom & Cream Cheese Roll-ups
Prep time: 
Cook time: 
Total time: 
Serves: about 15
 
Quick and delicious party app? No problem! Here is a simple recipe for satisfying cream cheese mushroom roll-ups in crescent dough! Flakey & buttery crust surrounds a pinwheel of sautéed mushroom, onion and garlic blended with cream cheese. These go fast!
What to get:
  • 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
  • S&P
  • 1 tube crescent roll dough
  • poppy seeds for topping
  • 1 egg white for basting
  • little flour (for handling dough)
What to do:
  1. In a medium skillet on stove, heat the garlic EVOO and sauté onion for ~2 minutes.
  2. Add sliced mushrooms, white wine, Italian seasoning, S&P to taste & sauté till mix is tender & onions translucent.
  3. Set pan aside for mix to cool.
  4. In food processor combine cream cheese & mushroom mix, blend till incorporated, smooth, no chunks.
  5. On large flat surface/cutting board spread small amount of flour.
  6. Open tube of crescent roll dough, and there will be two halves to the can.
  7. Remove halves, laying them flat into its rectangular shape pinching together the pre-perferated lines (that were for making crescent triangles), forming solid pieces.
  8. Join two crescent halves by pinching together to make one dough rectangle (short edge).
  9. With floured rolling pin, carefully spread out rectangle to about 8x10, so dough is thinner and even.
  10. Now cut large rectangle of rolled dough in half, width-wise down middle.
  11. Take mushroom cheese mix & spread over each half liberally & evenly to coat.
  12. Start with first dough half and roll-up carefully, lengthwise creating a long roll.
  13. Repeat for 2nd dough half.
  14. Transfer rolled dough logs to plate, put in freezer to chill for about 5-10 min.
  15. Remove slightly firmed dough rolls from freezer, and baste top side (seam) down with egg white & sprinkle with poppy seeds.
  16. Slice each into ~1.5" slices (pinwheels)
  17. On oiled baking sheet, space out roll-up slices evenly, bake till puffy & browned ~8-10 minutes in 375 degree oven.
  18. Cool slightly on pan, serve immediately while hot & crisp!
  19. Let cool completely before storing any leftovers in airtight container.
  20. Reheat any leftovers in 400 degree oven.
Notes:
This is easy and best right out of oven when warm & crispy. Do not cover leftover before serving, as they will soften slightly. These can be spiced up with a little red pepper or other seasoning as you prefer! These are slightly reminiscent of mini quiches but easier and healthier, and great for a party app, or easy snack!
Serving size: your call!
Recipe by the dinnervine at http://www.dinnervine.com/2012/11/sauteed-mushroom-cream-cheese-roll-ups/