I have a recipe for mushroom pinwheels that was published in my newspaper in 2006. I am supposed to spread 8 oz of cream cheese over rolled out crescent rolls, then top it with a mixture of the following:

12 oz chopped mushrooms

1 onion, chopped, 1/2 tsp worcestershire sauce

1/2 tsp garlic salt

1 tbsp butter

I then am supposed to roll it up, and slice and bake at 375 for 10 minutes.

My question is.....was I supposed to put the mushroom mixture on raw, or was I supposed to cook the onions and mushrooms in the butter, then add to the roll ups?

I appreciate any help if you have a recipe like this. (The recipe mentioned nothing about saute, heat, fry, etc.)

TIA

cookie

You are to saute the mixture first, cool the spread over the cr.cheese

I would cook the mushrooms and onions in the butter, until tender. Then I would mix the garlic salt and worcestershire sauce, to the mushroom and onion mixture. Put this on top of the cream cheese roll and bake. This is what I would do, let us know what you do and how it turned out, OK  Gail   

What I will do is follow your suggestions. What I already did  (LOL) is another story. What I did was saute the filling, because I could not image how 1 T of butter was going to mix in, nor would the onions have cooked through during the baking process.  I did not cool it, however. It was therefore very hard to work with, since in made everything very soft. I muddled through, thinking I would never look at this recipe again. But, the flavor was so wonderful!  DH and I both loved them. They did not look like pretty pinwheels, since they were too soft to hold their shape.  That is why I had to come on here to find out the correct method. Thank you!

I need to go shop and make these again.  If you have a correct recipe, I would love it. Otherwise I guess I will fake my way through.

I don't have the recipe that you are looking for, but I will be watching to see if someone posts it, because I LOVE mushrooms. Here's one I make that is yummy in my tummy GOOD !!!

Thanks Kate Marie. I copied your recipe..

Coo -kie

These sound delicious. I havae printed the recipe and plan to make these very soon. I will post my review once I do.

Coo-kie

How do you prepare the crescent rolls. I have never bought these so I don't know what to expect. You say to roll them out. How much rolling out do you do. Do you make individual rolls How many inches do you slice them.

Note that the recipe on the English muffins is not my recipe. I certainly looks delicious, and I will also try it. 
When I get the 'bugs' worked out of the pinwheel recipe, I will put the recipe in for that. I just don't want to put it in until I am sure it works. (Using the suggestions here to saute, then cool the filling should work, though. If yo utry the pinwheels, please let us know.)

These crescent rolls come in a tube in the dairy case at the supermarket. You peel the wrap, or hit it at the edge of a counter to open. They are rolled up, perferated into 8 triangles. If you are lucky, you can unroll them and sort of 'squish' the edges together to seal them. Otherwise, they may pull apart more than that, and you just reseal like an 8 piece jigsaw puzzle.  (Each of 4 squares of dough were side by side when I sealed them. It is easier to do than it is to describe) The row consisted of one triangle pointing up, one pointing down...8 times......side by side, making a long rectangle

After the filling was added, and the rolls were rolled into a jellyroll looking thing, I sliced each 1.2 inch wide, and laid them flat on a baking sheet.

Thanks Coo-kie

I understand fully what you are explaining. I will pick some up next time I am in town and will try these and as I said, I will give a review.

Thank you

I found a couple of recipes that MIGHT be close:

Mushroom Rolls

Jan, your recipe looks to be exactly what I need. If it weren't 2 years late, I would send it to our newspaper as a correction. I wonder why I clip recipes to save them, instead of to cook them??