Mushroom Pizza (also called Mushroom Bread)
I searched for years to find this old recipe, first learned as a pizza at a Pampered Chef party, decades back, to demonstrate their baking stoneware. (Everyone loved it.) When I expanded my search to "breads" instead of pizza only, it came up online. Since that party, I've learned how good mushrooms (especially shitake variety) are for you. The Italian seasoning seems a little heavy to me - I don't think we were taught to use that much.
1 (8 ounce) packages refrigerated crescent dinner rolls
2 cups sliced fresh mushrooms
1 tablespoon butter, melted
1/4 cup grated parmesan cheese
1/4 cup dried Italian seasoning
Preheat oven to 375. Separate dough into triangles*. Place on a pizza stone (or your choice of baking pan). Spread and roll out, lightly floured.
Toss mushrooms with melted butter to coat. Arrange over top of dough. Sprinkle with cheese and seasoning.
Bake 15-20 minute or until golden brown. Can be cut into squares with pizza cutter and served warm with spatula.
* The group at our "party" was taught to leave the crescent dough intact, crimp the perforations together slightly, and treat this as a rectangular pizza. I also wonder how it would be with more finely chopped mushrooms and rolled into crescents.