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Mushroom Bread Wedges

By: Patricia Mele  
"Tender sliced mushrooms and a sprinkling of Parmesan cheese dot crisp Mushroom Bread Wedges, made with convenient refrigerated crescent rolls. You can also serve them with soup, chili or a main-dish salad. Field editor Patricia Mele of Apollo, Pennsylvania contributed the recipe."

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Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1/2 pound fresh mushrooms, sliced
  • 3 tablespoons butter or margarine, melted
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning

Directions

  1. Separate crescent dough into eight triangles and place on a greased 12-in. round pizza pan with points toward the center; seal perforations. In a bowl, combine the mushrooms and butter; toss to coat. Spoon mushroom mixture over dough. Sprinkle with Parmesan cheese and Italian seasoning.
  2. Bake at 375 degrees F for 15-20 minutes or until crust is golden brown and mushrooms are tender,
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