8 oz. can Pillsbury quick crescent rolls
2 c. (3 med.) thinly sliced zucchini
2 tbsp. butter
1/2 tsp. oregano
8 tomato slices
4 slices American cheese
1/4 to 1/2 c. thinly sliced pepperoni (if desired)

Heat oven to 375 degrees. Separate crescent dough into 2 long rectangles. Place in ungreased 13x9 inch pan; press over bottom and 1/2 inch up sides to form crust, sealing perforations.

In skillet, saute zucchini and onion in butter and oregano for 5 minutes, stirring frequently. Spoon hot zucchini mixture evenly over crescent crust. Top with tomato slices. Bake 10 to 15 minutes. Top with cheese and (pepperoni). Bake 10 to 15 minutes longer or until crust is golden brown. Serves 6.