for 24 pieces
- 1 can
refrigerated crescent dinner Rolls
- 2 tablespoons
- 1 teaspoon
- 1 clove
garlic (peeled and pressed)
- 1 tablespoon
- 3 cups
fresh button Mushroom (finely chopped; plus a few extra to slice)
small onion (peeled and chopped)
- freshly ground Black pepper (to taste)
- ¼ cup
sun-dried tomatoes (finely chopped)
- 1 cup
mozzarella cheese (shredded)
Preheat oven to 350ºF / 180ºC. Coat a mini muffin pan (24-cup count) with nonstick cooking spray.
Remove crescent dough from can, unroll the dough but to not separate. Using a small round cutter, cut out 24 rounds about 1 1/2-inches in diameter. Place 1 round in each muffin cup, pressing the dough about halfway up the sides.
Melt 1 tablespoon butter, stir in the garlic powder and pressed garlic. Brush the butter mixture onto the dough in each muffin cup.
Bake for 8 to 10 minutes or until light golden brown. Remove pastry from oven. Using the back of a spoon, immediately press each round to form a cup. Set aside.
While pastry is baking, melt remaining butter and olive oil in a 12-inch nonstick skillet, set over medium heat. Add chopped mushrooms and onion; cook for 7 to 10 minutes, stirring frequently. Remove from heat and stir in pepper and sun-dried tomatoes.
Sprinkle half of the mozzarella in the bottom of each pastry cup. Evenly divide the mushroom mixture among each cup. Slice the few remaining whole mushrooms and place a mushroom slice on top of the mushroom mixture, top with remaining cheese.
Bake for 6 to 8 minutes or until the cheese is melted. Cool in the pan for 5 minutes. remove from muffin pan and transfer to serving platter. Serve.