- 6 cups sliced mushrooms
- 1 handful chopped onion
- 1/2 c. Balsamic Vinaigrette Dressing
- 1 can crescent dinner roll dough
- shredded cheese
Sauté mushrooms and onions in a large frying pan with dressing. Cook until soft and golden, about 5 min. Set aside and cool.
Unroll dough onto a cookie sheet, pinching dough together to make a rectangle. Sprinkle dough with a couple handfuls of shredded cheese and spoon the mushroom mixture along one lengthwise edge.
Roll dough lengthwise away from you, finishing with the seam underneath the strudel. Bake at 375’F for 20 min or until golden brown. Let stand 5 min. before cutting. Using a serrated knife, cut crosswise into 6 slices.