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Full Online Book HomeLearning KitchenAppetizers - Bread - Mushroom Logs
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Appetizers - Bread -  Mushroom Logs Post by :plosiguant Category :Learning Kitchen Author :Unknown Date :November 2011 Read :695

Click below to download : Appetizers - Bread - Mushroom Logs (Format : PDF)

Appetizers - Bread - Mushroom Logs

2 cans crescent dinner rolls
1 (8oz) pkg cream cheese
1 (4oz) mushroom stems
1 tsp season salt
1 egg-beaten
1-2 tsp sesame seeds


Separate dough into 8 rectangles, press perforations to seal. Combine cheese, mushrooms, and salt and spread over dough. Starting at long sides, roll up each rectangle, jelly roll fashion. Pinch seams to seal and slice logs into 1" pieces. Spread, seam side down, on ungreased baking sheet. Brush each with beaten egg and sprinkle with sesame seeds.

Bake at 375 for 10-12 minutes
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1 unsliced loaf french bread 6 T. butter or margarine 1 whole head of fresh garlic, peeled and chopped fine 7 t. sesame seeds 1/4 c. parmesan chese 1 1/2 c. sour cream 2 C. monterey jack cheese, cut into 1" cubes 2 t. lemon pepper (opt) 2 t. parsley 2 c. chopped steamed broccoli Preheat oven to 350.Cut loaf in half lengthwise. Gear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foiled covered cookie sheet.Melt butter in a large skilllet, stir in garlic and sesame seeds. Cook for 1-2 minutes. Stir in torn
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1 pkg (8oz) refrig. cresent rolls 2 cups sliced fresh mushrooms 3 tbs butter or margarine, melted 1/4 cup grated parmesan cheese 1/4 tsp italian seasoning preheat oven to 375. Separate cresent roll dough into triangles. Place on stone. Pinch seams together. Toss sliced mushrooms in melted butter to coat. Arrange mushroom on tio of dough. Sprinkle with cheese and italian seasoning.Bake for 20-25 min. cut into wedges or squares with pizza cutter and serve warm.
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