Take-out Tuesday, Everything Mushroom Pockets

the Painted Apron

4 years ago

We ended up having an impromptu

Kentucky Derby/Mother’s Day celebration on Saturday

It had been a busy day with a leaky pipe

causing it to rain in the Master bathroom a couple of days before…

Ever grateful to my talented son and his contracting skills,

He and his crew repaired the pipe, ceiling and all the damage

I suggested we order pizza to keep things easy

but next thing I knew

he went to the store and got groceries …

He came back with fresh shrimp and the ingredients

for our long time favorite Coconut Shrimp with Orange Marmalade Sauce

I looked through the fridge to see what was on hand

and spied a box of mushrooms and crescent roll dough…

I remembered a yummy recipe from the archives

Mushrooms with bacon, cream cheese and onion,

wrapped in crescent roll dough and baked

Cook the bacon in a skillet, then remove and drain

Add onions to drippings in pan and cook over medium

until the onions begin to caramelize, about 6-8 minutes

Toss in the minced garlic and stir

Push onions to the edge of the skillet and add mushrooms

Turn your skillet up to medium high so the mushrooms will brown

As your kitchen fills with this sweet aroma,

you will know this is going to taste amazing!

Now the fun begins!

Separate the dough into 4 rectangles and pinch edges to seal

Spread with cream cheese

Top with bacon

Then pile on mushrooms and onions

Place remaining dough rectangles on top

Pinch edges to seal

Go around the edges with a fork to crimp

and brush dough with a beaten egg

Sprinkle tops with sesame seeds, minced onion, poppy seeds

OR Everything Seasoning

I used Everything Seasoning, it’s good on everything!

We were all wishing we were at the beach and this dinner

was almost like being there

A perfect pocket of savory delights!

Lots of ways to serve this

You could cut it in half like a sandwich

and serve a half with salad or soup

Cut into squares, they are great for appetizers…

Each rectangle yields 8 squares

They are delicious hot, but good at room temperature too….

If you have any leftover ~~haha~~,

just keep in the fridge and reheat in the oven at 350~

Mushroom Pockets

Course Appetizer, Snack

Cuisine American

Keyword appetizer, crescent roll dough, mushroom bread, mushrooms, savory pastry

Prep Time 30

Cook Time 14

Ingredients

1 can crescent rolls [ I used Pillsbury reduced fat]
3 oz. cream cheese softened
4 slices bacon
4 oz. sliced fresh mushrooms
1/2 large sweet onion diced
1-2 garlic cloves minced
1 egg beaten
2 T Everything Seasoning or topping of choice

Instructions

Cook bacon in skillet until crispy, reserving drippings. Drain bacon and add onion to drippings in skillet.
Cook onions over medium heat about 5 minutes until they just begin to turn golden. Push onions to perimeter of skillet and add mushrooms.
Increase heat to medium high and brown mushrooms as onions continue cooking around the edge of skillet. Once mushrooms are brown remove skillet from heat.
Unroll dough into 4 rectangles, pinching edges to seal.
Divide cream cheese between 2 of the rectangles and spread out into a thick layer.
Top with crumbled bacon, mushrooms and onion.
Place remaining 2 rectangles on top and seal edges to enclose filling. Go around the edges crimping with a fork.
Brush pockets with beaten egg and sprinkle topping over pocket. Bake at 375 degrees 12-15 minutes or until golden.
Cool for 2-5 minutes before cutting in half or into squares.