I was on the road all day again today, so I didn't have time to make a full dinner. Which turned out to be a blessing in disguise. We have a fridge full of leftovers that need to be eaten up. As I was digging through the fridge trying to figure out what to heat up for who, I stumbled upon a tube of crescents. I never keep stuff like that in the house, but I bought a couple of cans for some family favorite recipes in the stack. I also had a pint of mushrooms that had been on the counter for a few days. They still looked pretty good, but their lifespan had to be getting short. So, the stars were aligned. I had to make this recipe. I mean, what choice did I have?!
MiMi's Easy Mushroom Flatbread
1 8 oz pkg crescent rolls
2 cups sliced mushrooms
2 T melted butter
1/4 tsp garlic
1/4 tsp chopped rosemary
1/4 tsp oregano
1/4 cup grated parmesan cheese
- Preheat oven to 350 F
- Put crescent rolls on baking stone or parchment lined baking sheet, pressing together seams
- Toss mushrooms in butter, garlic and rosemary and oregano
- Arrange mushrooms on dough then sprinkle with cheese
- Bake 20-25 minutes
How could you go wrong with flaky, buttery, garlicky, cheesy mushroom goodness?