In another discussion (mushrooms), a member asked for the recipe. I made the croissants (for the first time, years ago), brought the dish to a Thanksgiving dinner, and everyone gobbled it up.
I added things as I went along & didn't write down the additions. From memory, finely-minced shallots and a healthy dose of fresly-ground black pepper and a smidge of paprika... but the recipe is yummy as is. Enjoy.
Mushroom & Sour Cream Filled Croissants
1/3 cup chopped onion
2 tbl butter
1/4 tsp freshly-ground black pepper
garlic powder (I used 1-2 cloves garlic, minced)
3 cups thinly-sliced mushrooms, about 8 oz
1/4 cup sour cream
2 (8 oz) cans refrigerated crescent rolls
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 one 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 end.
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.
The mushroom mixture may peak out a bit at each end, but try to encase as much as you can inside the dough triangles.