Cheesy Mushroom Crescent Puffs - cooking recipe

Ingredients
    3/4 lb fresh button mushroom, coarsley chopped
    salt and pepper
    3 -4 tablespoons fresh parsley, finely chopped
    1/4 cup onion, finely chopped (can use yellow or green onion)
    3 tablespoons butter
    2 (8 ounce) cans crescent roll dough
    16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided (can use a bit more)
    32 teaspoons grated parmesan cheese (can use a bit more)
    3 -4 tablespoons butter, melted
    1/4 cup sesame seeds or 1/4 cup grated parmesan cheese
Preparation
    Set oven to 350 degrees.
    In a skillet over medium heat, melt 2-3 tablespoons butter.
    Saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
    Season with salt and pepper to taste.
    Separate the two rolls of crescent dough into 8 rectangles.
    Cut each rectangle in half forming 16 squares.
    Arrange the squares on one or two lightly sprayed baking sheets.
    Place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
    Top with about 2 teaspoons grated Parmesan cheese.
    Then top with 1 tablespoon grated mozzarella cheese.
    Fold EACH square into rectangles.
    Melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
    Brush each triangle with melted butter, then sprinkle with sesame seeds.
    Bake for about 12-15 minutes, or until triangles are golden brown.
    Serve warm.
    Delicious!

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