Jannid's Mushroom Galette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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variations are endless - use anything you would add to a pizza, calzone, or pasta. Ingredients:
8 crescent rolls |
8 oz. mushrooms |
2 t sun dried tomatoes |
1 t olive oil |
4 garlic clove |
1 t oregano |
1/4 c parsley |
1 t balsamic vinegar |
1/4 t ground pepper |
1/3 c parmesan cheese |
1 slice provolone |
Directions:
1. Slice and gently saute mushrooms until they have released much of their liquid.
2. In a large bowl combine the mushrooms with chopped sun dried tomatoes, oil, chopped garlic, oregano, parsley, balsamic vinegar, pepper, and parmesan cheese.
3. open the can of crescent rolls and arrange as a star with points out on a pizza stone or a baking sheet sprayed with Pam. Overlap the wide ends slightly and press to seal and form a base.
4. Mound the mushroom mixture in the center of the roll star and place a slice of provolone on the top. Lift the points of the rolls to the top and press to seal gaps part way up the side.
5. Bake at 375 approximately 20-25 minutes or til nicely browned. Quarter and serve with salad or soup.
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