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EASY MUSHROOM CRESCENT SNACKS

3 c. (12 oz.) finely chopped
fresh mushrooms or 8 oz.
can drained and chopped
2 Tbsp. margarine or butter
1/2 tsp. garlic salt
2 Tbsp. finely chopped onion
or 1/2 tsp. instant minced
onion
1 tsp. lemon juice
1 tsp. Worcestershire sauce
8 oz. can Pillsbury
refrigerator quick crescent
dinner rolls
3 oz. pkg. cream cheese,
softened
1/4 c. grated Parmesan cheese

Heat oven to 350 degrees. Brown mushrooms in margarine. Stir
in salt, onion, lemon juice and Worcestershire sauce. Cook
until liquid evaporates. Separate crescent dough into 2
rectangles. Place in ungreased 13 x 9-inch pan. Press over
bottom and 1/4 inch up sides to form crust. Spread cream
cheese over dough. Top with mushroom mixture, then Parmesan
cheese. Bake at 350 degrees for 20 to 25 minutes or until golden
brown. Cool 5 minutes; cut into desired shapes. Serve warm.
Refrigerate any leftovers. Makes 2 dozen snacks.
Tips: To make ahead, prepare. Cover and refrigerate up
to 2 hours. Bake as directed. To reheat; wrap in foil. Heat
at 350 degrees for 8 to 10 minutes.

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