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Servings Per Recipe: 1
Amount Per Serving
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Roll out a piece of dough into a rectangle on a sheet of parchment paper.
Trim the edges ofthe dough with a sharp knife, then cut the rectangle in half. Put each rectangle on a piece of parchment paper.
Transfer one of the rectangles to a sheet pan. Use an offset spatula to spread the mushroom mixture over the rectangle in the sheet pan. Leave a 1-inch border all around the mushroom mixture. Refrigerate.
Freeze the second rectangle for about 5 minutes. Fold it in half.
Cut into the folded rectangle to make the slats for the jalousie. Leave about 3/4 inch on each side uncut.
Brush the border of the first rectangle with egg wash.
Transfer the slatted top onto the mushrooms, making sure the borders line up.
Untold the top and press it gently over the egg - washed border to seal it. Trim the edges of the dough so they're exactly even. Brush the top of the jalousie with egg wash. Bake until golden brown.
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