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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."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

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

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.
Bake at 375 degrees F for 15-20 minutes or until crust is golden brown and mushrooms are tender,