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

Mushroom Bread Wedges Recipe

Publisher Photo
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

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

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.

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

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.

Reviews for Mushroom Bread Wedges

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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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