Mushroom Bread

1 package (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbls butter or margarine, melted
¼ cup grated Parmesan cheese
¼ tsp fine herbs (or Italian seasoning)

Preheat oven to 375°F. Separate dough into triangles. Place on classic round stone baker (Pampered Chef). Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller (PC). Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.

Yield: 12-16 servings.