Mushroom crescent rolls are a quick and easy appetizer you can throw together at the last minute with guaranteed success, perfect for any party or get together. All it takes is crescent rolls mushrooms and cream cheese.
I’ve been making these delicious mushroom crescent roll appetizers for 30 years. I’ve shared the recipe with everyone that has tried one, and they have shared it with their friends and family. This is one of those appetizers that’s so simple and easy to make with just a few ingredients, but one that’s addictive, you can’t eat just one mushroom log, that’s what we’ve always called them.
They’re so simple that no matter how experienced a cook you are, these 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 are best warm, but we love them at room temperature just as much.
Make them ahead of time and refrigerate. I try to plan on having them 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!
Why mushroom crescent rolls are the perfect party appetizer
- You can eat them in one bite
- They don’t get your fingers greasy
- They are delicious warm or at room temperature
- You can prepare them ahead of time
- You only need a few ingredients
- They can be prepared in 10 minutes
- EVERYONE loves them
What you’ll need
- 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.
- 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 do you make a crescent roll appetizer
Step 1: Separate the crescent rolls so that you have 8 rectangles. Pinch the seams together.
Step 2: Combine the cream cheese and canned mushrooms and spread over the rectangles.
Step 3: 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.
Cream cheese crescent roll appetizers 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.
FAQ’s and tips
Pillsbury crescent rolls are vegan.
Fresh mushrooms are not recommended for these appetizers. If that’s all you have, saute them first.
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 n 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 still be wonderful but the texture will be different.
If you love crescent rolls, they are so good in apple dumplings.
More delicious appetizers
- You can never go wrong with sausage balls
- Try French Onion Pastry Bites for something a little more fancy
- Pizza Bites are fun when you have a crowd
- You’ll love Bacon Wrapped Chicken Bites
- Sausage filled phyllo cups are simple and tasty
- Sure to impress with mini croque monsieurs
- Dips are always fun whether it’s a fruit based peach salsa or baked artichoke dip.
Mushroom Logs
Ingredients
- 2 packages of 8oz crescent rolls
- 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.
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.