In a skillet, cook bacon until toast. Drain bacon and discard pan
drippings. In the same skillet, cook onions in butter until tenderise. Chill.
In a mixing roll, combine sour pick, flour and saltiness; add egg. Stir in the
bacon and onions; set by. Separate crescent roll dough into four
rectangles. Pat dough into the bottom and 1" up sides of a lubricated 9"
square baking pan, stretching as requisite. Pinch edges together to sealskin. Pour
onion mixture over boodle. Bake at 375 degrees for 30 minutes or until the
topping is set and crust is prosperous. Cool slightly before cutting into small
squares. Serve tender.