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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.
  • 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

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

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Reviews

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Average Rating:
  • justmbeth
    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
    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.