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Ingredients
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 1 lb. (450 g) small fresh mushrooms, sliced
- 1 onion, sliced
- 1 can (235 g) refrigerated crescent dinner rolls
- 1/3 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
Method
- Heat oven to 375F.
- Heat dressing in large skillet on medium heat.
- Add vegetables; cook and stir 5 to 7 min.
- or until liquid is cooked off.
- Cool.
- Unroll crescent dough on baking sheet; firmly press perforations and seams together to form 12x8-inch rectangle.
- Top with vegetable mixture to within 1/2 inch of edges of dough; sprinkle with cheese.
- Roll up, starting at one long side.
- Bake 25 to 30 min.
- or until golden brown.
- Cut into 8 slices to serve.
