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Friday, January 9, 2015

MiMi's Easy Mushroom Flatbread

     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

  1. Preheat 350 F
  2. Put crescent rolls on stone or parchment lined baking sheet, pressing together seams
  3. Toss mushrooms in butter, garlic and rosemary and oregano
  4. Arrange mushrooms on dough then sprinkle with cheese
  5. Bake 20-25 minutes

How could you go wrong with flaky, buttery, garlicky, cheesy mushroom goodness?

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