Mushroom Bread

1 package (8 ounces) refrigerated crescent rolls
1 pint fresh mushrooms, sliced (approx 2 cups)
3 tablespoons butter or margarine, melted
1/4 cup grated parmesan cheese
1/4 teaspoon Italian seasoning

Preheat oven to 375� F.

Separate dough into triangles and place on 13" baking stone with points in center. Press crescent roll dough together using hands and pinch seams together.

Toss mushrooms and butter together. Arrange mushrooms on top of dough. Sprinkle with cheese and seasonings.

Bake 15-20 minutes. Cut into wedges or squares. Serve warm.

Yield 12 servings