When it comes to easy appetizers, refrigerated crescent dinner rolls are a host's best friend! To try: these cheesy, mushroom-y bites.
What You Need
Original recipe yields 8 servings
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. small fresh mushroom s, sliced
1 onion, sliced
1 can (8 oz.) refrigerated crescent dinner rolls
1/3 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 375°F.
Heat dressing in large skillet on medium heat. Add vegetables; cook and stir 5 to 7 min. or until liquid is cooked off. Cool.
Unroll crescent dough on baking sheet; firmly press perforations and seams together to form 12x8-inch rectangle. Top with vegetable mixture to within 1/2 inch of edges; sprinkle with cheese. Roll up, starting at one long side.
Bake 25 to 30 min. or until golden brown. Cut into 8 slices to serve.
Add 1/2 tsp. dried thyme leaves to hot dressing in skillet along with the vegetables.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.