1 (7.5 oz.) can Pillsbury refrigerated buttermilk biscuits
1 c. med. onion, cut into rings
1 c. chopped zucchini
1 (4 oz.) can mushrooms, drained
2 tsp. butter
1 c. (8 oz.) pkg. Philadelphia cream cheese, softened
1/4 c. milk
1 egg, beaten
1/2 tsp. salt

Separate each biscuit into two layers. Place on bottom and sides of greased 12 inch pizza pan, pressing together to form crust. Saute onions, zucchini and mushrooms in butter. Combine cream cheese, milk, eggs, salt, mixing until well blended. Stir in vegetables; pour over crust. Bake at 400 degrees for 20 to 25 minutes or until crust is golden brown. Serve warm.