Mushroom Pinwheels

 1 8 oz pkg of cream cheese softened

2  cans of Pillsbury crescent rolls

4 small cans of mushrooms drained

1 small onion

Pinch of garlic powder

Parchment paper for cookie sheet

1 T Butter

Salute mushrooms and onion in butter until onion is translucent.

In a bowl place cream cheese, then pour mushrooms and onions over top. Mix well.

Open rolls and form into 2 rectangles , you can use a rolling pin to lightly roll so the perforations are blended and you have 2 solid rectangles. Decide mixture in half. Place half on each rectangle along the long side and spread it evenly. Gently roll up like a jelly roll. 

Wrap in clear wrap and place in freezer for an hour , no longer than 2 hours. 

Pre-heat oven to 375. 

Slice the roll in 1/4 inch slices and place on parchment covered cookie sheet. Bake 15 minutes.

These will be a hit, very nice hors d'oeuvres. 

Mushroom Pinwheels

This is such an easy quick recipe,and they will disappear for sure!

Preheat oven to 375 degrees.

1 8oz package of Cream Cheese.(softened)
2 Packages of Crescent Rolls.
16 oz can of sliced mushrooms. (drained)
1 small onion finely chopped.

Saute' mushrooms and onion in butter. In a bowl add them to the softened cream cheese, mix well. Open crescent rolls. Do not take a part, but instead leave in the rectangle pinching closed the perforated lines to seal it. You will use both cans of rolls so divide the cream cheese filling in half.
Spread mixture on long side of rectangle and roll up as you would a jelly roll. (repeat with 2nd roll) Chill for at least 2 hours.
Next after chilling you will slice the rolls into 1/4 inch slices and place on nonstick cookie sheets, about 1 inch apart. Bake for 15 minutes. I use the non- stick foil on my cookie sheets and nothing sticks. I let these sit for a few minutes before moving onto serving plate so they will not fall apart.
These are really very good, your guests, and family will love them.