An easy hors d'oevure for Christmas or New Year's parties. Sauteed mushrooms and green onions combined with cream cheese all wrapped up in a refrigerated pizza crust.
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 20servings
Ingredients
2cupsminced mushrooms(about 6 ounces)
½cupchopped green onion
1tablespoonbutter
8ouncescream cheeseroom temperature
¼teaspoonsalt
1refrigerated pizza crust(thin crust preferred)
Cooking spray
1egg
1tablespoonwater
2teaspoonspoppy seeds
Instructions
Cook the mushrooms and green onions in butter until softened. Allow to cool for a few minutes, then combine with the cream cheese and salt in a small bowl.
Spread the cheese-mushroom filling over the pizza crust.
Roll the pizza crust from the long side pinching the ends to seal.
Cut the roll into 1/2-inch slices and place on a baking sheet coated with cooking spray.
Combine the egg with water in a small bowl and brush over each slice.
Sprinkle with poppy seeds.
Bake at 400 degrees 10-12 minutes or until golden brown.
Remove to a cooling rack. Serve warm or at room temperature.
Notes
Ingredients:
Use any brand of refrigerated pizza crust you like. I usually choose Pillsbury.
Cream cheese should be at room temperature for best results.
If you don't have poppy seeds, substitute sesame seeds.
Pinwheels may be made two to three days in advance and stored, well covered, in the refrigerator. Bring to room temperature before serving, or heat briefly in a 350 degree oven and serve warm.To freeze - after completely cooled, transfer to a freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator before serving either at room temperature or rewarmed.