Crescent Mushroom Turnovers

These are great for a quick lunch on a busy day.

Preheat oven to 375 degrees.

In a medium saucepan over medium heat , slowly cook and stir the mushrooms , parsley and onion in 2 tablespoons butter until tender.

Drain and set aside.

Separate the dough into 4 rectangles.

Cut rectangles in half , forming 8 squares , and arrange on a large baking sheet.

Place 1 tablespoon mushroom mixture on each square.

Top each square with 1 teaspoon parmesan cheese.

Fold the squares into triangles.

In a small saucepan , melt remaining butter.

Brush triangles with butter and sprinkle with sesame seeds.

Bake in the preheated oven 10 to 15 minutes , until golden brown.

Serve warm.

fresh mushrooms, fresh parsley, onions, butter, crescent roll dough, parmesan cheese, sesame seeds