2 cans (8 oz.) crescent rolls
2 pkg. (10 1/2 oz. each) frozen broccoli
2 eggs beaten
1 c. mayonnaise
1 can cream of mushroom soup
1 medium onion (diced)
8 oz. sharp cheddar cheese grated and divided
dash tabasco sauce
dash salt

Preheat oven to 375°F. Spread crescent rolls out on cookie sheet, pinch seams together. Cook broccoli according to package directions, drain thoroughly. In a large bowl combine broccoli, eggs, mayonnaise, soup, onion, 5 ounces cheese, tabasco sauce and salt. Mix well. Spread evenly over crescent rolls, top with remaining cheese.

Bake 20-30 minutes until golden brown. Serve immediately or cool slightly.

May be refrigerated or frozen for later use. Reheat and serve.