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Medium Round Stone with Handles


Mushroom Bread

1   package (8 ounces) refrigerated crescent rolls
2   cups (500 mL) sliced fresh mushrooms
1   tbsp (15 mL) butter or margarine, melted
1/4   cup (50 mL) grated Parmesan cheese
1/4   tsp (1 mL) dried Italian seasoning
  1. Preheat oven to 375°F (190°C). Separate dough into triangles. Place on Medium Round Stone. Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller.
  2. Toss mushrooms with melted butter to coat. Arrange over top of dough. Sprinkle with cheese and seasoning.
  3. Bake 15-20 minutes or until golden brown. Cut into squares with Pizza Cutter and serve warm using Mini-Serving Spatula.

Yield: 12 servings

Nutrients per serving: Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 8 g, Protein 3 g, Sodium 180 mg, Fiber 0 g