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Ingredientes
- 32 med. mushrooms
- 1 pound Swiss, cheddar or possibly Provolone cheese, cut into 32 pcs
- 2 packages. (8 ounce) refrigerated crescent rolls
- 1 egg
- 1 T water
Direcciones
- Remove stems from mushrooms and reserve for another recipe. Place a cheese cube in each mushroom. Separate each package crescent rolls into 8 parts; halve each for a total of 32 pcs. Wrap 1 crescent piece around each mushroom. Beat egg and water in a cup with a fork; brush all over dough. Place, seam-side down, on small baking pan.Preheat oven to 375 degrees. Bake 15 min or possibly till pastry is golden brown. Cool on wire racks. Layer between sheets of aluminum foil in a plastic freezer container; seal. Label, date and freeze up to 1 week. Twenty min before serving, remove as many pastries as desired from freezer and place on small pastry pan. Heat 15 min or possibly till heated through in a 375 degree oven. Serve with Mustard Lowfat sour cream Sauce.
- Put together in a small bowl till well blended: 2 T prepared mustard 1 T prepared horseradish Freshly grated pepperCover with plastic wrap. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 8 servings | |
| Calories 305 | |
| Calories from Fat 153 | 50% |
| Total Fat 17.43g | 22% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.16g | |
| Cholesterol 75mg | 25% |
| Sodium 373mg | 16% |
| Potassium 273mg | 8% |
| Total Carbs 18.23g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.72g | 2% |
| Protein 19.89g | 32% |
