SAUTÉ mushrooms and onions in a large frypan with Balsamic Vinaigrette Dressing. Cook until vegetables are soft and golden, about 5 min. Set aside and let cool.

UNROLL refridgerated crescent dinner roll dough onto a cookie sheet, pinching dough together to make a rectangle. Sprinkle dough with 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 8 slices.