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Mushroom Bread Wedges Recipe

Mushroom Bread Wedges Recipe

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. YIELD: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

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.

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.