Pillsbury Crescent Rolls Filled With Feta, Arugula and Sauteed Mushrooms

Preheat oven to 350 F.

Wipe off the mushrooms with a barely damp cloth to remove any dirt and slice them thinly.

Melt butter in a skillet over medium high heat, then add olive oil and mix to combine. Add mushrooms to pan and season with salt and pepper. Add chopped fresh thyme and cook over medium heat until soft and tender. Remove from heat and let cool.

Unroll the crescent dough according to package instructions and separate all of the triangles of dough. Place arugula leaves, mushrooms and feta all over the top top of each triangle of dough, leaving a little border uncovered. Roll up the triangles from the wide end, place on an un-greased cookie sheet and bend them into a crescent shape.

Bake for about 13 minutes. Remove from oven and reduce temperature to 250 F if you are going to serve them soon. They can rest on the counter for a few minutes or up to an hour at this point.

When you’re ready to serve them put them back in the 250 F oven and bake for an additional 5 minutes or until the cheese has melted and they’re nicely browned.

You just want to make sure they’ve cooked long enough so the dough is nice and flaky. I had to experiment a bit to get the time right.

If you cut them in half they’ll serve 16, uncut they will serve 8. You can decide.

So next time you have a craving for crescent rolls, branch out and have fun. Try these fillings and see what you think or just browse through your own fridge and see what you come up with and let me know!