1 (8 oz.) can Pillsbury crescent dinner rolls
3/4 c. (3 oz.) shredded Swiss cheese
3/4 c. (3 oz.) shredded Mozzarella or Monterey cheese
1 tbsp. instant onion
3/4 c. milk
1 egg, beaten
1/4-1/2 c. sliced, stuffed green olives
1 (4 oz.) can mushrooms, drained
6 slices bacon, fried, drained and crumbled
1 tbsp. parsley flakes (optional)

Separate crescent dough into 2 rectangles. Place in ungreased 9 x 13 inch pan. press over bottom and 1/2 inch up side to form crusts, sealing perforations. Sprinkle cheese over dough. Combine egg, onion, milk, olives and mushrooms and pour over cheese. Sprinkle with bacon and parsley. Bake 22-28 minutes at 375 degrees or until crust is deep golden brown and filling is set. Cool 5 minutes. Cut into squares. Good reheated.