Yield: 14 servings
| Measure | Ingredient |
|---|---|
| 1 can | 7.5 oz buttermilk biscuits |
| 1 medium | Onion; cut in rings |
| 1 cup | Zucchini; chopped |
| 4 ounces | Mushrooms, can; drained |
| 2 tablespoons | Margarine |
| 8 ounces | Cream cheese; softened |
| ¼ cup | Milk |
| 1 \N | Egg; beaten |
| ½ teaspoon | Salt |
Separate each biscuit into two layers. Place on bottom and sides of greased 12-inch pizza pan, pressing together to form crust. Saute onions, zucchini and mushrooms in margarine. Combine cream cheese, milk, egg and salt, mixing until well blended. Stir in vegetables; pour over crust. Bake at 400 F., 20 to 25 minutes or until crust is golden brown. Serve warm. Source: Philadelphia Brand Cream Cheese Cookbook Typos by Elizabeth Wood. Submitted By ELIZABETH WOOD On 07-20-95