- 2 8 oz cans refrigerated crescent dinner rolls
- 1 8 oz cream cheese softened
- 1 4 oz can mushrooms stems and pieces, drained and chopped
- 1 tsp seasoned salt
- 1 egg ,beaten
- 1/2 TBS poppy seeds
Separate crescent dough into 8rectangles, press perforations to seal.
Combine cream cheese with mushrooms and salt. Spread on the dough. Starting at the long sides. Roll up each rectangle jellyroll fashion, press seams to seal. Slice logs into 1inch pieces. Place on cookie sheet. Brush with beaten egg and sprinkle with poppy seeds
Bake 375 for 10-12 minutes.
Yield 4 dozen