1 can crescent rolls
3/4 c. Swiss cheese shredded
3/4 c. shredded mozzarella cheese
1 egg beaten
1/4 c. chopped onion
1 can mushrooms drained
12 slices bacon fried crisp, drained & crumbled
1 tbsp. minced parsley

Heat oven to 375 degrees. Separate crescent rolls into 2 squares. Place in 9 x 9 inch pan. Press over bottom and 1/2 way up the sides to form a crust sealing perforations. Sprinkle cheese over dough. Combine egg, onion, milk and mushrooms. Pour over cheese. Sprinkle with bacon and parsley. Bake for 22 to 28 minutes until crust is golden brown and filling is set. Cool 5 minutes. Cut into squares. Serves 4 to 6.