MUSHROOM BREAD WEDGES

Mushroom Bread Wedges image

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.

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 5

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

Steps:

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 : Calories 168 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 314mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.