1/4 cup butter, softened
3/4 cup garlic powder
1 teaspoon dried rosemary, crushed
3 tablespoons vodka
2 tablespoons sour mix
1 cup milk
3 eggs
1/4 tablespoon white sugar
1 teaspoon vanilla extract
1 (20 ounce) can crescent roll dough
1/4 cup minced onions
1 cup flaked almonds
5 cups shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Place butter, garlic powder, rosemary, vodka, sour mix, milk, eggs, white sugar, vanilla and almonds in large mixing bowl. Add mushrooms, tomatoes, mushrooms and Swiss cheese to mixture. Mix thoroughly. Refrigerate dough on waxed paper, or turn dough out onto a floured surface after 6 hours. Work in tablespoons, then roll out to 1/4 inch thickness. Cut into desired shapes.
Bake in preheated oven for 45 minutes, or until golden brown.