Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 (8 count) package crescent rolls
- 3/4 cup Swiss cheese, shredded
- 3/4 cup Mozzarella cheese, shredded
- 1 tbsp onion, minced
- 1 egg beaten
- 3/4 cup milk
- 1/2 cup stuffed green olives, sliced pieces
- 6 tbsp bacon bits
- 1 tbsp parsley flakes
Unroll crescent roll dough. Separate into 2 rectangles. Place in ungreased 9×13 inch baking pan; press over bottom and 1/2 inch up sides of baking pan to form shell. Seal perforations. Sprinkle cheeses over dough. Combine onion, egg, milk, olives, and mushrooms in bowl; mix well. Pour over cheeses. Sprinkle with bacon bits and parsley.
Bake at 375 degrees for 22 to 28 minutes or until set. Cool for 5 minutes. Cut into squares.
Yield: 60 servings.