Ingredients
Equipment
Method
Instructions
- Preheat your oven to 375°F (190°C).
- Open the can of refrigerated crescent rolls and carefully unroll them onto a lightly floured surface.
- In a mixing bowl, combine the sliced fresh mushrooms, melted butter, grated Parmesan cheese, and dried Italian seasoning. Stir well until all the ingredients are evenly coated.
- Take a spoonful of the mushroom mixture and place it at the wide end of each crescent roll triangle. Roll the dough from the wide end to the tip, enclosing the filling as you go.
- Bake in the preheated oven for 12-15 minutes or until the crescents are puffed and golden brown.
- Once baked, remove the Mushroom Bread from the oven and let it cool for a few minutes. Serve warm.
Notes
- Store leftover Mushroom Bread in an airtight container in the refrigerator for up to three days.
- For freezing, wrap baked rolls tightly in plastic wrap and place in a freezer-safe bag for up to two months.
- To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes.