Hot and flaky, buttery and salty with a hint of sweet – that is what these crescent rolls are all about. There is something to be said about freshly baked pastry dough with its melt-in-your-mouth crust. Top that with a sweet potato filling and it creates the perfect creaminess while the mushrooms and onions bring all the flavors together.
Add mushrooms and onions to a large skillet on medium heat. Allow to cook for about 6-8 minutes, or until onions and mushrooms are cooked down and softened. Remove from heat and set aside.
Combine sweet potato mixture in small bowl, mash and stir with fork until combined and creamy.
Roll our pastry dough. Separate the dough into eight pre-cut pieces.
Spoon 2 tablespoons sweet potato mixture onto the large end of the pastry dough (it is in a triangle, so the fat end of the triangle). Add 1 tablespoon minced and cooked mushroom/onion mixture to the top of the sweet potato mixture.
Now, roll pastry dough up, starting at the large end and place on greased cookie sheet. Brush the melted butter on top of each rolled pastry.
Bake for 12 minutes or until browning slightly on top. Serve immediately.