Mushroom & Onion Crescents

• 3 tablespoons butter, divided
• 1 cup sliced baby portobello mushrooms
• 1 medium onion, halved and sliced
• 3 garlic cloves, minced
• 1/3 cup grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
• 1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 375u0b0. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley.
2. Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese and roll up. Place 2 in. apart on an ungreased
3. , point side down; curve ends to form a crescent. Melt remaining butter; brush over tops.
4. Bake 10-12 minutes or until golden brown. Refrigerate leftovers.

butter, baby portobello mushrooms, onion, garlic, parmesan cheese, parsley, crescent rolls, mozzarella cheese

Taken from www.tasteofhome.com/recipes/mushroom-onion-crescents/ (may not work)