Cheesy Mushroom Crescent Puffs

• 3/4 lb fresh button mushroom, coarsley chopped
• salt and pepper
• 3 -4 tablespoons fresh parsley, finely chopped
• 1/4 cup onion, finely chopped (can use yellow or green onion)
• 3 tablespoons butter
• 2 (8 ounce) cans crescent roll dough
• 16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided (can use a bit more)
• 32 teaspoons grated parmesan cheese (can use a bit more)
• 3 -4 tablespoons butter, melted
• 1/4 cup sesame seeds or 1/4 cup grated parmesan cheese

1. Set oven to 350 degrees.
2. In a skillet over medium heat, melt 2-3 tablespoons butter.
3. Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
4. Season with salt and pepper to taste.
5. Separate the two rolls of crescent dough into 8 rectangles.
6. Cut each rectangle in half forming 16 squares.
7. Arrange the squares on one or two lightly sprayed baking sheets.
8. Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
9. Top with about 2 teaspoons grated Parmesan cheese.
10. Then top with 1 tablespoon grated mozzarella cheese.
11. Fold EACH square into rectangles.
12. Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
13. Brush each triangle with melted butter, then sprinkle with sesame seeds.
14. Bake for about 12-15 minutes, or until triangles are golden brown.
15. Serve warm.
16. Delicious!

fresh button mushroom, salt, onion, butter, crescent roll, mozzarella cheese, parmesan cheese, butter, sesame seeds

Taken from www.food.com/recipe/cheesy-mushroom-crescent-puffs-149750 (may not work)