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Mushroom Bread Wedges Recipe

Mushroom Bread Wedges Recipe photo by Taste of Home

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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.

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Mushroom Bread Wedges Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

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

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 small bowl, combine the mushrooms and butter; toss to coat. Spoon mushroom mixture over dough. Sprinkle with Parmesan cheese and Italian seasoning.
Bake at 375° for 15-20 minutes or until crust is golden brown and mushrooms are tender, Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 168 calories, 11 g fat (5 g saturated fat), 13 mg cholesterol, 314 mg sodium, 12 g carbohydrate, trace fiber, 4 g protein.

Originally published as Mushroom Bread Wedges in Taste of Home February/March 2004, p13

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Mushroom Bread Wedges

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(1-1) of 1 reviews

Reviewed on Nov. 08, 2012 by Potroast911

This was alright but not as good as I expected. I think I would have rather had the crescents baked as rolls. Made this way it was much heavier and a little dry.