Hot Vegetarian Pockets

• 1 pop-tube crescent rolls
• 1/2 c fine chopped onion
• 1/4 c fine chopped celery
• 1/2 c fine chopped mushrooms
• 1/2 c crumbled feta cheese
• 2 tablespoons grated parmesan cheese
• 1/4 c italian bread crumbs
• 1/4 c olive oil
• 2 tablespoons chopped garlic
• 2 tablespoons chopped parsley
• salt and pepper

1. saute vegetables in oil, medium heat, until they are tender and glazed.
2. add salt and pepper, parsley and garlic. Warm for 3 minutes longer.
3. remove from heat and mix sauteed ingredients with crumbled cheese, bread crumbs and parmesan.
4. heat oven according to crescent roll instructions.
5. spray baking pan with shortening.
6. assemble hot pockets on cutting board: unroll each piece of dough gently, center a portion of the filling on it and bring up corners, pinch shut.
7. set on baking pan so they dont touch, and bake until crisp and brown.
8. serve hot
9. makes enough for 6

crescent rolls, onion, celery, mushrooms, feta cheese, parmesan cheese, italian bread crumbs, olive oil, garlic, parsley, salt

Taken from www.epicurious.com/recipes/member/views/hot-vegetarian-pockets-1208367 (may not work)