Sometimes I am the type of person who slaves for 3 hours over delicate mushroom filled pastry dough triangles . Annnd…sometimes I am the type of person who spends 20 minutes smearing cream cheese on canned crescent roll dough and calls it a day. These two sides of me often battle it out. The first side nags at me with her instance that everything must be made from scratch, artfully arranged, and taste like it came straight from the kitchen of Martha Stewart. The latter scoffs at this ridiculous notion that time and perfection equal taste and satisfaction. Usually, I can manage to broker some sort of compromise between the two, but not today. Today, on this New Year’s Eve Eve, the lazier (and more realistic) side won hands down- she even went so far as to buy dough in a can!
So what’s the bonus to taking the quick approach? More time to do laundry? Wash the dishes? Make New Year’s resolutions? Nope, nope, and nope. How about make more appetizers? Now that’s just my style. Actually, the second app didn’t take any extra time because I made it while the crescent rolls were baking. Multi-tasking and dough from a can…I must be channeling some sort of domestic goddess today.
Well, from one domestic goddess to another, I am here to tell you that you too can make not one, but two, impressive and delicious appetizers in a mere 20 minutes. And if that little voice in your head starts screeching about homemade dough and organic goat cheese infused with herbs, you can tell her I said to shut it! Sometimes simpler is better – especially on Friday.
These mushroom cheese roll-ups are so simple that they take just four easy steps to make. Ready? Step one: sauté some mushrooms and onion. Opps…forgot to take pictures of this step, but you know what mushrooms in a pan look like.
Step two: mix together cheese, herbs and garlicStep three: Spread cheese and mushrooms on the rolled out dough
Step four: roll up, slice and bake
That’s it. Four steps to cheesy baked goodness. And while these little guys are in the oven you can make a creamy white bean dip that I swear tastes just as good as some other dips that shall remain nameless (artichokes and sour cream you know who you are) but with none of the fat and more of the fiber. The best part of this dip – it only take two steps to make. Ready, set, go!
Step one: Combine everything in the food processor
That’s it. Twenty minutes and two appetizers. Throw in some champagne and you’re ready to celebrate New Year’s in style! Best wishes for the last days of 2011 and I’ll be back in the new year with more recipes.
Cheesy Mushroom Roll-Ups
1 8-ounce can crescent dinner rolls
3 ounces 1/3 –less fat cream cheese, softened
1 tablespoon parmesan cheese, finely grated
1 tablespoon fresh parsley, minced
1 garlic clove, minced
salt and ground pepper
1 cup mushrooms, any kind you like , chopped small
1/3 cup onion, finely diced.
1. Preheat the oven to 375ºF. Coat a medium pan with non-stick cooking spray. Sauté the onion and mushroom over medium-high heat for 4-5 minutes or until the soft but not brown. Set aside.
2. In a small bowl, combine the two cheeses, parsley, garlic and a dash of salt and pepper.
3. Pop the dough out of the can and roll out into two rectangles. Pinch the pre-cut seems together slightly. Spread half the cheese mixture on each rectangle. Starting from the short end, roll up the dough and pinch the ends to seal. Slice each roll into 8 pieces.
4. Place the sliced pieces cut side down on a baking sheet and bake for 12 minutes or until golden.
White Bean Dip
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
2 cloves garlic
2 tablespoons water
1 teaspoon fresh rosemary, chopped
Salt and fresh ground pepper
In a food processor, combine the beans, olive oil, vinegar, garlic, and water. Process until smooth, adding more water if needed. Add the rosemary and pulse until combined. Season with salt and pepper.