How to Make Mushroom Bread
You have the pasta sauce bubbling away; onions, peppers and mushrooms are all simmering in a rich, tangy meat sauce. You only need to put the pasta on to boil and dinner will be within your grasp, but wait0151 what about the bread? You forgot the bread? How are you going to sop up that last bit of tomato-ey meat sauce without a piece of bread to drag through it? Never fear, we have the answer.
This is a simple, quick solution to the “what about the bread?” dilemma, taking help from the good old standby, Pillsbury Crescent Rolls. You could also do the same thing with any other breads—canned or fresh. Just adjust the baking time for whatever product you are using. If you are in a real bind for a dinner solution, throw some tomato sauce on the bottom of the dough before putting on the mushrooms, top with cheese and even pepperoni, and you have a quick pizza! To add a garlic flavor to bread, peel a clove of garlic, cut in half and rub cut half on surface of dough. It will flavor it beautifully. You can also mince and add the garlic to the mushrooms.
1 package Pillsbury Crescent Rolls
2 cups sliced fresh mushrooms
1 tablespoons butter or margarine, softened (Extra Virgin Olive Oil will also work)
1/4 cup grated Parmesan cheese
1/4 cup dried Italian seasoning
1 green onion
1. Preheat the oven to 375 degrees. Separate crescents into triangles and place on a round pizza stone or sprayed cookie sheet that has been lightly sprinkled with cornmeal. Roll the dough out to cover the pan.
2. Toss mushrooms with melted butter and arrange on top of the dough. Sprinkle with seasoning and the cheese.
3. Bake 15 to 20 minutes or until golden brown. Cut into squares and serve warm, topped with sliced green onions, if desired.
Makes about 12 servings at 100 calories each, with 6 grams fat, 8 grams carbs and 3 grams protein. No fiber.
TIP: Don’t burn the bread! 🙂