1 small onion
1 slice ham
1 tube crescent roll dough
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
1. Pre-heat oven to 350° F.
2. Wipe mushrooms clean with a towel, instead of washing them -- it's a trick I learned from Julia Child. Cut off hard stems and dice.
3. Heat pan over med heat. Dice the onion. To be healthy I browned the mushrooms and onion dry. Stir occasionally.
4. Cut slice of ham to small squares and add to mushrooms and onions.
5. Sprinkle with chili and garlic salt and keep stirring occasionally.
6. Pop open the tube of crescent dough. Roll out the dough and cut the triangles in half -- pizza cutter makes it easy.
7. Press the smaller triangles into the mini muffin pan -- alternative: use regular sized triangles for regular muffin pan. I started with a dowel, but found it easier to do with my fingers.
8. Spoon 1/2 teaspoon shredded mozzarella into bottom of dough "cups"
9. Spoon a teaspoon amount of the mushroom mixture into each cup and sprinkle some parmesan over the top.
11. Remove from oven and let cool in pan for no more than 5 min and remove to plate to finish cooling -- if you leave them in longer the moisture will make the bottoms soggy.
Things I would try differently:
1. I think some mild sausage would be great in lieu of the ham, but then I used what I had.
2. Use some oregano and basil seasoning instead of the chili powder.
3. Forget reducing fat and use a teaspoon of butter to saute onions and mushrooms. Also, add a splash of white wine.
4. Use more cheese and mix it into mushroom mixture to melt before adding it to the dough.
5. Forget the pre-perforated triangles. Roll out dough with pin to be thinner and cut into 2 - 2 1/2 inch squares. You'll get more out of it, so up the amount of ingredients.
6. Egg-lovers -- I don't include myself among you -- feel free to scramble an egg or two to the mushroom mixture.
7. Add a clove or two of garlic, pressed, of course.