Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 cup sliced fresh mushrooms2 tablespoons chopped onion1 tablespoon butter1 cup chopped fully cooked ham3/4 cup shredded Swiss cheese1/4 cup chopped fresh parsley1 tablespoon Dijon mustard1/2 teaspoon lemon juice
Preparation
Arrange crescent rolls on a 13-in. round pizza pan, forming a ring with wide ends overlapping and pointed ends facing the outer edge of pan.
In a large skillet, saute mushrooms and onion in butter for 8 minutes or until juices are absorbed. Add remaining ingredients; stir well. Spoon over wide ends of rolls. Fold points of rolls over filling and tuck under wide ends at center (filling with be visible).
Bake at 350° for 20-25 minutes or until golden brown.
