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Originally shared on the web 05/14/2012

8 oz. can refrigerated crescent rolls
2 c. mushroom slices
1/4 c. margarine, melted
1/2 c. (2 oz.) shredded Monterey Jack cheese
1/2 t. oregano leaves
1/4 t. onion salt

Separate dough into 2 long rectangles. Press onto bottom and 1/2 inch high around sides of 13”x9” pan. Toss mushrooms with margarine; arrange on dough. Sprinkle with cheese and seasonings. Bake at 375 degrees, 20 to 25 minutes. Cut into squares. Serve warm. Makes 2 dozen.