Mushroom Bread Recipe
Mom’s best party food included baked crescent dough, piled with mushrooms and cheese. I borrowed her idea and serve with garlic butter or hot sauce. —Jenny Mikulich, Monticello, Illinois
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup grated parmesan cheese
- 1/8 teaspoon pepper
- 1 tablespoon butter melted
- 1/2 teaspoon italian seasoning
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 cups thinly sliced fresh mushrooms
- Carbohydrate 0.133102413970259 g
- Cholesterol 4.37526042009277 mg
- Fat 1.5600475372284 g
- Fiber 0.00984945925382467 g
- Protein 0.81844482274 g
- Saturated Fat 0.96991639895689 g
- Serving Size 1 1 serving (3g)
- Sodium 38.6856691140216 mg
- Sugar 0.123252954716434 g
- Trans Fat 0.104518994466561 g
- Calories 18 calories
Directions Preheat oven to 350degrees. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes. Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces. Yield: 12 servings. Originally published as Mushroom Bread in Taste of Home February/March 2015, p22
