Follow these steps at home to make these extra-easy vegetarian crescent roll appetizers with cream cheese and chopped mushrooms. They take just 25 minutes to prepare and bake, and are a universally loved and simple finger food for parties. Recipe yields 48 crispy bite-size rolls.
I’ve been making these delicious mushroom crescent roll appetizers for 30 years. I’ve shared the recipe with anyone who is looking for an easy appetizer, and they have shared it with their friends and family until everyone I know makes this recipe, kind of like a sausage ball recipe, it’s become a staple.
This is one of those finger food appetizer ideas that’s so simple and easy to make with just a few ingredients. You can’t eat just one mushroom log, that’s what we’ve always called them.
They might look like classic puff pastry sausage rolls, but they are completely different. If you want an appetizer with meat, then try this easy recipe for pimento cheese sausage balls.
This recipe with canned mushrooms is so simple that no matter how much of an inexperienced cook you are, these crescent roll appetizers with cream cheese will be easy I promise.
We’ve tried to improve on them by adding other ingredients, but always come back to this simple recipe. They’re best warm, but it’s never stopped us from eating them at room temperature.
Make an appetizer with Pillsbury Crescent Rolls ahead of time and refrigerate. I try to plan on having these easy vegetarian appetizer come out of the oven when my guests are scheduled to arrive. That way the house smells great and your first guests are rewarded with the warm ones. There are never any left over!
What can you put in a crescent?
The flaky exterior of crescent rolls are great for both appetizers, and desserts. Try wrapping them around a hot dog or make apple dumplings. Add some cinnamon and sugar, or chocolate chips for a quick and simple dessert.
Why you’ll love this Cream Cheese Crescent Roll Appetizer
- You can eat them in one bite!
- They are delicious warm or at room temperature and don’t get your fingers greasy.
- You can prepare them ahead of time.
- You only need a few ingredients and prep time is just 10 minutes
- EVERYONE loves them
If you’re going to serve this at a party, get some helpful tips along with 25 delicious game day appetizer recipes to choose from.
Ingredients for Cream Cheese Crescent Rolls with Mushrooms
- Crescent Rolls – you need 2 cans. I’ve used both Pillsbury and Trader Joe’s.
- Cream cheese – make sure it has softened to room temperature to make it easier to spread.
- Canned mushrooms – you can use stems and pieces because you’ll be chopping them anyway, no reason to pay extra for sliced mushrooms.
- An egg and poppy seeds to decorate, you can leave off the poppy seeds, but I like the texture they add.
How to make Crescent Roll Appetizers with Cream Cheese and Mushrooms
Step 1 – make some rectangles
Separate the crescent rolls so that you have 8 rectangles. Pinch the seams together.
Step 2 – add the filling
Combine the cream cheese and canned mushrooms and spread over the rectangles.
Step 3 – form into logs
Roll up the rectangles into a log shape.
Slice into 1 inch pieces. Place on a cookie sheet and brush with an egg wash.
Sprinkle with poppy seeds and bake.
Notes for Cream Cheese Crescent Rolls
- Add a teaspoon of garlic powder to the softened cream cheese for an extra bit of flavor
- Make an easy dip to accompany them – my special sauce shared in the Smash burger recipe or bacon jam.
- If the dough gets too sticky, put it in the refrigerator for a few minutes.
- If you don’t have milk, you can make the egg wash with water and an egg.
- Make sure you chop the mushrooms into small pieces.
- The poppy seeds are optional.
Appetizers with cream cheese are a perfect Christmas day appetizer. If your dinner is taking longer than expected, these small bite size appetizers will keep everyone from starving without ruining their appetites.
Storing Cream Cheese and Crescent Rolls
Cream cheese crescent rolls can be stored at room temperature for a day but after that they should be placed in an airtight container in the refrigerator. To reheat them, place them on a baking sheet in the oven at 350º for about 5 minutes.
Since they have a cream cheese filling they will not freeze and reheat well. If you want to make them in advance, freeze them prior to baking. Then let them come to room temperature before baking as directed.
FAQ for Crescent Rolls and Cream Cheese
Pillsbury crescent rolls are vegan which means there is no butter.
Fresh mushrooms are not recommended for these appetizers. If that’s all you have, saute them first and drain any extra moisture they have in the pan.
If your kitchen is warm or the dough has been sitting out for a while, it will get soft and hard to work with. If this happens, just put it in the refrigerator for a few minutes.
No, puff pastry is mostly butter. Crescent rolls have no butter and also have baking powder. If you use puff pastry as a substitute they will be wonderful.
You can use puff pastry instead of crescent rolls in this recipe.
Pillsbury crescent rolls and croissants are similar in that they both contain yeast, but croissants are made by folding the dough with butter forming a pastry, while crescent rolls are more of a bread then a pastry.
More delicious appetizers
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Cream Cheese Crescent Rolls Appetizer
Ingredients
- 2 8 oz crescent rolls packages
- 1 8 oz cream cheese
- 1 4 oz canned mushrooms chopped
- 1 teaspoon salt
- 1 egg beaten
- 1 tablespoon milk
- 2 tablespoon poppy seeds
Instructions
- Pre-heat oven to 375º. Line a baking sheet with parchment paper.
- Separate crescent dough into 8 rectangles; press perforations to seal.
- Combine cream cheese, mushrooms & salt mixing well. spread in equal portions over each rectangle of dough.
- Starting at long sides, roll up each rectangle jellyroll fashion. Pinch to seal.
- Slice logs into 1 inch pieces and place seam side down on prepared baking sheet. Brush each log with beaten egg and milk and sprinkle with poppy seeds.
- Bake 375º 10-12 min.
Video
Barbara’s Tips + Notes
- If the dough gets too sticky, put it in the refrigerator for a few minutes.
- If you don’t have milk, you can make the egg wash with water and an egg.
- Make sure you chop the mushrooms into small pieces.
- The poppy seeds are optional.
- Add a teaspoon of garlic powder to the softened cream cheese for a extra bit of flavor.
Nutrition
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I have been making since 70’s. Original recipe from Pillsbury bake off contest.
Missing original.ingredient is Grey Poupon mustard. A teaspoon. Have added diced green onions., ham , anything youdl like. Green olives are great but original the best
Brush tops ith egg white only then poppy seeds.
Grey Poupon mustard sounds like a great addition.
One of my old time favorites and so easy ,I usually have these ingredients in the house .I got this recipe 25 years ago and has always been a hit!
Same here!
These were wonderful!!! I used fresh portabella mushrooms because that is what I had and they were fantastic!!!
I’m sure fresh mushrooms are even better!
Are these yummies freezable? Many thanks!
I would freeze them before you bake them. Place them on a baking sheet to do a quick freeze and then once frozen, you can toss them in a freezer bag for easy storage.
Made these for the Super Bowl today. Needed an app based on what I had in my fridge, so I googled crescent rolls and mushrooms and this popped up! I only had fresh mushrooms, so I diced them finely and sautéed them in oil and garlic and chopped onion until the moisture was gone. Then I added the cream cheese and some onion powder. I had butter flavored crescent rolls and they are delish! Will play around with the fillings as these would be so versatile and can use whatever is in your fridge/pantry- love that.
Wish I could add a pic to my review bc they turned out beautifully. I accidentally put sesame seeds on top of half of them before I realized I was supposed to use poppy seeds. So I ended up with half and half, which I think worked out to my favor! Thanks for the recipe! Oh I only had 1 tube of crescent rolls so I only used half the cream cheese the recipe called for and it worked out perfectly.
Kala, I love that you could make this recipe with what you had in your fridge and pantry. I would love for you to share a photo and tag me on Instagram! https://www.instagram.com/butterandbaggage/