3 c. (12 oz.) finely chopped fresh mushroom or 8 oz. can drained & chopped
2 tbsp. butter
1/2 tsp. garlic salt or powder
2 tbsp. finely chopped onion or 1/2 tsp. instant minced onion
1 tsp. lemon juice
1 tsp. Worcestershire sauce
8 oz. can Pillsbury refrigerator quick crescent dinner rolls
3 oz. cream cheese, softened
1/4 c. grated Parmesan cheese

Oven 350 degrees. Brown mushrooms in butter. Stir in salt, onion, lemon juice and Worcestershire sauce. Cook until liquid evaporates. Separate crescent dough into 2 rectangles. Place in ungreased 13 x 9 inch pan. Press over bottom and 1/4 inch up sides to form crust. Spread cream cheese over dough. Top with mushroom mixture and then Parmesan cheese. Bake 20-25 minutes until golden brown. Cool 5 minutes. Cut into desired shapes.