- 1 medium-size onion, finely chopped
- Butter
- 3/4 cup [190 mL] sliced mushrooms
- 1/2 can [5 ounces / 142 mL] cream of mushroom soup concentrate
- Salt and pepper, to taste
- Thyme, to taste
- 1 tablespoon [8.75 g] flour
- 1 pack crescent dough
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- Preheat oven as indicated onto pack crescent dough.
- Brown chopped onion into melted butter.
- Add mushroom slices; brown for approximately 3 minutes.
- Stir in cream of mushroom soup, salt, pepper and thyme.
- Thicken with flour; cook for 3 minutes more, then leave to cool.
- Fill center of each crescent dough with mixture; fold dough, as you would turnovers.
- Bake into preheated oven for 8 to 10 minutes.
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