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Sunday, February 3, 2013

Mushroom Bread

This easy-to-make bread will easily become a favorite. Its buttery crust topped with rich parmesan cheese and savory mushrooms is just the perfect thing to go with a salad.


1 pkg. (8 oz.) refrigerated crescent roll dough
2 cups of fresh mushrooms, coarsley chopped
2 T. butter, melted
1/4 cup grated Parmesan cheese
1/2 tsp. Italian seasoning


Preheat oven to 375 degrees.

Unroll crescent dough and place on 9x13 cookie sheet or baking stone. Using lightly floured pizza roller, roll dough to cover pan. Toss mushrooms into melted butter to coat. Arrange mushrooms on top of dough.
Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into wedges or squares and serve warm.

Happy Munching!

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