Mushroom Bread


  • 1 pkg (8 oz or 226 g) 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 with Handles. Spread and roll out dough to cover baking stone using lightly floured Baker's 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 with Mini-Serving Spatula.


  • 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

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