I adapted this recipe from the L.A. Times eons ago. I've brought it to Thanksgiving dinners and everyone gobbled it up. I added other ingredients along the way, but didn't wriite them down
If you like a buttery-flakey croissant filled with shrooms and sour cream, give it a try. I have another recipe for Mushrooms Paprikash, that I'm thinking about wrapping up in the croissants next time. If anyone is interested in the mushroom paprikash, wave.
1/3 cup chopped onion
2 tbl butter
1/4 tsp freshly-ground black pepper
1-2 cloves garlic, minced/chopped
3 cups thinly-sliced mushrooms, about 8 oz
1/4 cup sour cream
2 (8 oz) cans refrigerated crescent rolls
In lg skillet saute onion and garlic in butter until tender. Remove from heat, add pepper and mushrooms. Mix well. Gently fold in sour cream until mushrooms are evenly coated. Separate crescent dough into 16 triangles.
To form 1 lg croissant, overlap long sides of 2 triangles about 1/2". Press edges to seal. Spoon 1/4 cup mushroom mixture evenly over each large triangle. Beginning at shortest side of triangle, roll loosely to opposite point.
Place rolls, point side down on ungreased baking sheet. Curve edges to create crescent shape. Bake at 375 deg. 14-18 minutes or until golden brown.
Could serve it with a scrambled egg breakfast, or an accompaniment to prime rib.
P.S. I love croissants filled with just about anything - chicken salad, ham and swiss sandwich or chocolate chips...etc., etc.