3 c. (12 oz.) finely chopped fresh mushrooms or 8 oz. can chopped, drained
2 tbsp. butter
1/2 tsp. garlic salt
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 crescent dinner rolls
3 oz. pkg. cream cheese, softened
1/4 c. grated Parmesan cheese

Heat oven to 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 pan; press over bottom and 1/4 inch up sides to form crust. Spread cream cheese over dough. Top with mushroom mixture, then Parmesan cheese. Bake for 20 to 25 minutes or until golden brown. Cool 5 minutes; cut into desired shapes. Serve warm. Makes 2 dozen.