| Toasted Garlic Horseradish Dip |
Ingredients:
2 Tbsp. Butter
1 Shallot, minced
10 oz. Portabella mushrooms, chopped
1/2 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip
1 Tbsp. Heavy cream
1/8 tsp. Thyme, dried
Salt and pepper to taste
Crescent rolls, store-bought
Directions:
Melt butter in a large sauté pan. Add shallots and sauté until translucent. Add mushrooms and cook down until tender. Add Toasted Garlic Horseradish Dip, heavy cream, thyme, salt and pepper.
Roll out crescent roll dough on a cutting board. Cut dough into circles using a round biscuit or cookie cutter (approximately 2 1/2-3 inches in diameter). Spread dough circles into each muffin pan cup to form crescent roll cups.
Spoon mushroom mixture into each crescent cup and bake in 375 degrees F oven for about 10-12 minutes. Yields approximately 20-24 servings.