Mushroom Cresent Pinwheels
- 2 8oz. cans refrigerated cresent rolls
- 1 8oz. package cream cheese, softened
- 1 4oz. can mushrooms, drained and chopped
- 1 tsp. seasoned salt
- 1 egg, beaten
- 1-2 tbs. poppy seeds
Separate cresent roll dough into 8 rectangles. Press perforations together to prevent splitting.
Combine cream cheese, muschrooms and salt. Mix well. Spread mushroom mixture in equal portions over each rectangle of dough.
Starting at long sides, roll up each rectangle jellyroll style. Pinch seams to seal.
Slice logs into 1 inch pieces. Place seam side down on an ungreased baking sheet. Brush each log with beaten egg and sprinkle with poppy seeds.
Bake at 375 degrees for 10-12 minutes.