Ingredients

• 1/4 pound fresh mushrooms, coarsley chopped
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced onion
• 3 tablespoons butter, divided
• 1 (8 ounce) can refrigerated crescent roll dough
• 2 1/2 tablespoons grated Parmesan cheese
• 2 tablespoons sesame seeds

Preparation

Preheat oven to 375F. In a medium saucepan over medium heat, slowly cook and stir the mushrooms, parsley and onion in 2 tablespoons butter until tender. Drain and set aside. Separate the dough into 4 rectangles.

Cut rectangles in half, forming 8 squares, and arrange on a large baking sheet. Place 1 tablespoon mushroom mixture on each square. Top each square with 1 teaspoon Parmesan cheese. Fold the squares into triangles.

In a small saucepan, melt remaining butter. Brush triangles with butter and sprinkle with sesame seeds. Bake in the preheated oven 10 to 15 minutes, until golden brown. Serve warm.