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1
Preheat oven to 350 F.
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2
Wipe off the mushrooms with a barely damp cloth to remove any dirt and slice them thinly.
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3
Melt butter in a skillet over medium high heat, then add olive oil and mix to combine.
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4
Add mushrooms to pan and season with salt and pepper.
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5
Add chopped fresh thyme and cook over medium heat until soft and tender.
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6
Remove from heat and let cool.
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7
Unroll the crescent dough according to package instructions and separate all of the triangles of dough.
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8
Place arugula leaves, mushrooms and feta all over the top top of each triangle of dough, leaving a little border uncovered.
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9
Roll up the triangles from the wide end, place on an un-greased cookie sheet and bend them into a crescent shape.
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10
Bake for about 13 minutes.
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11
Remove from oven and reduce temperature to 250 F if you are going to serve them soon.
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12
They can rest on the counter for a few minutes or up to an hour at this point.
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13
When youre ready to serve them put them back in the 250 F oven and bake for an additional 5 minutes or until the cheese has melted and theyre nicely browned.
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14
You just want to make sure theyve cooked long enough so the dough is nice and flaky.
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15
I had to experiment a bit to get the time right.
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16
If you cut them in half theyll serve 16, uncut they will serve 8.
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17
You can decide.
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18
So next time you have a craving for crescent rolls, branch out and have fun.
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19
Try these fillings and see what you think or just browse through your own fridge and see what you come up with and let me know!
