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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1/2 pound fresh mushrooms, sliced |
3 tablespoons butter, 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.
2. In a small bowl, combine the mushrooms and butter; toss to coat. Spoon mushroom mixture over dough. Sprinkle with Parmesan cheese and Italian seasoning.
3. Bake at 375° for 15-20 minutes or until crust is golden brown and mushrooms are tender, Yield: 8 servings.
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