These were delicious and fun to make. A great hearty and earthy snack. I’ll be honest. I can’t remember exactly what the measurements and quantities are for this, because I threw it together to get rid of some things in my fridge leftover from Thanksgiving. This is my best guess. Please adjust if needed.
- 1 3lb bag of dinner roll dough (or make your own roll dough)
- 3-4 cups of prepared garlic and herbs mashed potatoes ( I used leftover mashed potatoes )
- 3 tbsp olive oil
- 32oz of sliced mushrooms ( I used oyster and white button mushrooms)
- 1/4 cup chopped onions
- 1/4 cup chopped carrots
- 1tbsp chopped rosemary leaves
- 1tbsp chopped thyme leaves
- 1/4 cup sherry wine
- 1tbsp flour
- salt & pepper to taste
Yields about 15-18 rolls
Sauté mushrooms, onion, carrots, and herbs in olive oil in a pan on medium high heat until mushrooms are brown and vegetables are cooked through. Add salt and pepper to taste. Add the flour to thicken. Place the mushroom mixture in a food processor and pulse a few times.
Roll out two roll dough pieces on a floured surface. Place about 1 tbsp each of the mashed potatoes and about 1 tbsp of mushroom filling into the center of the rolled dough. Place the second piece of dough on top of the filling and pinch to seal.
Using a 3 inch circle cutter, cut off the edges of the roll. This will seal the roll as well. You can shape, roll, and use the rest of the trimmed dough pieces at the end if you want.
Repeat with the remaining dough. Place on a baking sheet and bake at 400 degrees for about 15-20 mins.
Serve as you wish. I got creative and served mine on large white straws that I fastened to a piece of cut wood and garnished with rosemary.