Mushroom Bread Wedges Recipe
Mushroom Bread Wedges Recipe photo by Taste of Home
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Mushroom Bread Wedges Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 slice: 168 calories, 11g fat (5g saturated fat), 13mg cholesterol, 314mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 4g protein.


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

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justmbeth User ID: 1196484 135008
Reviewed Mar. 5, 2014

"These were good and simple to assemble. I wasn't clear if the crescents should be sealed together like a pizza crust but I opted to keep them separate. 15-20 mins was a bit too long for my oven, 10-12 mins would have been plenty."

Potroast911 User ID: 3101033 135007
Reviewed Nov. 8, 2012

"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."

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