Ingredients

2 1/2 tbsp butter
2 cups mushrooms, finely chopped
1/2 tsp lemon juice
1 green onion, finely chopped
1 1/2 tbsp flour
1 cup half-and-half cream
2 pkg refrigerator crescent dough
1 egg yolk
1 tbsp water
salt and pepper, to taste

Directions

1. Melt butter in a skillet. Add mushrooms, lemon juice and onions and sauté until soft.
2. Push mixture to one side of the pan and add flour to the juices. Add cream, salt and pepper, stirring and drawing in the mushroom mixture; continue stirring until thickened. Refrigerate until cool.
3. Preheat oven to 375°F.
4. Unroll half the crescent dough from one package. With lightly floured rolling pin on a lightly floured surface, roll dough into 8-inch square. Cut into four squares, then cut each square into two triangles. Put 1 tsp of mushroom filling on each triangle. Roll up from the long edge and curve into a crescent shape. Repeat with remaining half of dough, and then with the second package. Put crescents on ungreased baking sheet. Brush with egg yolk mixed with water.
5. Bake 10 minutes, or until golden brown.