Crescent Breakfast Pizzas

• 4 slices bacon
• 1 cup mushroom, sliced
• 8 ounces refrigerated crescent dinner rolls
• 3 ounces cream cheese, softened
• 14 cup basil pesto
• 1 cup mozzarella cheese, shredded
• 2 large plum tomatoes, cut into 8 slices each
• 3 medium green onions, sliced

1. Heat oven to 350.
2. Spray large cookie sheet with cooking spray.
3. In skillet, cook bacon until crisp.
4. Drain on paper towels; crumble bacon and set aside.
5. Reserve 1 T. bacon drippings in skillet.
6. Add mushrooms to drippings; cook 4 to 5 minutes, stirring frequently, until lightly browned.
7. Unroll dough and separate into 4 rectangles; press each into 8x4 inch rectangle, firmly pressing perforations to seal.
8. Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.
9. Spread 2 teaspoons cream cheese and about 1/2 T pesto on each square.
10. Top evenly with cooked mushrooms and 1/2 cup mozzarella.
11. Arrange tomato slices over cheese.
12. Sprinkle with onions, crumbles bacon and remaining 1/2 cup cheese.
13. Bake 13 to 15 minutes or until crust is golden brown.
14. Immediately remove from cookie sheet.
15. Serve warm.

bacon, mushroom, rolls, cream cheese, basil pesto, mozzarella cheese, tomatoes, green onions

Taken from www.food.com/recipe/crescent-breakfast-pizzas-297532 (may not work)