1 (8 oz.) can refrigerator crescent dinner rolls
3 oz. shredded Swiss cheese
3 oz. shredded Mozzarella cheese
1 egg, beaten
3-4 tbsp. minced onion
3/4 c. milk
1/2 lb. mushrooms, chopped
6 slices bacon, cooked, drained and crumbled
3 tbsp. parsley, chopped

Preheat oven to 375 degrees. Place crescent dough in an ungreased 9x13 inch pan. Press seams together to form crust sealing perforations and extending dough up 1/2 inch on sides. Sprinkle cheese over dough.

Combine egg, onion, milk and mushrooms and pour over cheeses. Sprinkle with bacon and parsley. Bake at 375 degrees for 25 minutes or until crust is deep golden brown and filling is set. Cool about 5 minutes before cutting into squares.

These may be prepared ahead and refrigerated up to hours before baking as directed.