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Mushroom Bread Wedges

 Mushroom Bread Wedges
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.
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.