Mushroom Bread

1 pkg (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbsp butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 tsp Italian herbs or Italian seasoning

Preheat oven to 3750. Separate dough into triangles. Place on pizza stone. Spread and toll out dough to cover stone using lightly floured rolling pin. 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.