1 (8 oz.) can refrigerated crescent rolls
2 c. mushroom slices
1/4 c. butter, melted
1/2 c. (2 oz.) Monterey Jack cheese
1/2 tsp. oregano leaves
1/4 tsp. onion salt

Separate dough into 2 long rectangles. Press onto bottom and 1/2 inch high around sides of 9 x 13 inch pan. Toss mushrooms with butter; arrange on dough. Sprinkle with cheese and seasonings. Bake at 375 degrees for 20 to 30 minutes. Cut into squares. Serve warm. Makes 2 dozen.