1 (8 oz.) can button mushrooms, drained
2 tbsp. minced onion
2 tbsp. butter
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1 (10 count) can refrigerator crescent rolls
8 oz. cream cheese, softened
1/4 c. Parmesan cheese
1/2 c. Pizza sauce

Preheat oven to 400 degrees. Saute mushrooms and onion in butter in skillet. Add lemon juice, Worcestershire sauce and garlic salt. Cook until liquid is absorbed, stirring frequently. Chill in refrigerator if desired. Press roll dough into greased 9"x13" baking dish. Spread cream cheese over dough, then spread pizza sauce. Sprinkle with Parmesan cheese. Spoon mushroom mixture over top. Bake for 20 minutes or until crust is brown. Cut into squares. Serve hot.