Mini-mushroom croissants

Preheat oven to 400 degrees F.

Thaw 1 sheet frozen puff pastry

Saute 1 large shallot in 1 TBS olive oil

Add 8 oz finely chopped mushrooms, 1 TBS butter & saute mixture until soft (2 minutes)

Season with salt &pepper — Set aside until cool

Roll out pastry dough into a 12"x12' square and cut in half with a sharp knife. Then cut each half into triangles ( see diagram)

Add 1 tsp mushroom mixture and one 1/2" cube of mozzarella to each triangle and roll up starting with the wide end of the triangle. Shape into a crescent

Brush with beaten egg

Place mini-croissants on non-stick baking pan and bake for 20-25 minutes until brown

Makes 14 mini-croissants


		Mini-Mushroom Croissants Light, melt -in- your-mouth bites of mushrooms and mozzarella in puff pastry
	Preheat oven to 400 degrees F. Thaw 1 sheet frozen puff pastry Saute 1 large shallot in 1 TBS olive oil Add 8 oz finely chopped mushrooms, 1 TBS butter & saute mixture until soft (2 minutes) Season with salt &pepper — Set aside until cool Roll out pastry dough into a 12"x12' square and cut in half with a sharp knife. Then cut each half into triangles ( see diagram) Add 1 tsp mushroom mixture and one 1/2" cube of mozzarella to each triangle and roll up starting with the wide end of the triangle. Shape into a crescent Brush with beaten egg Place mini-croissants on non-stick baking pan and bake for 20-25 minutes until brown Makes 14 mini-croissants


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