Creamy Mushroom Tartlets

Ingredients

• 1 Tbsp butter 
• 0.5 cup philadelphia chive & onion cream cheese spread ()
• 8 oz mushrooms fresh finely chopped
• 2 tsp parsley fresh finely chopped
• 0.3 cup parmesan cheese grated kraft
• 8 oz crescent dinner rolls refrigerated canned

Equipment

• frying pan
• oven
• muffin liners

Directions

1. Heat oven to 350F.
2. Melt butter in large nonstick skillet on medium heat.
3. Add mushrooms; cook 5 min. or until tender, stirring frequently.
4. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted.
5. Remove from heat; set aside.
6. Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal.
7. Cut each rectangle into 12 squares.
8. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
9. Bake 10 to 12 min. or until golden brown.
10. Sprinkle with parsley. Cool in pan 5 min. before serving.