Recipe(tried): Mushroom Puffs (using refrigerated crescent roll dough)

MUSHROOM PUFFS

4 oz. cream cheese, cubed
1 (4 oz) can mushroom stems and pieces, drained
1 TBSP chopped onion
1/8 tsp hot sauce
1 (8 oz) tube crescent roll dough

In a blender or food processor, combine first 4 ingredients until blended.

Unroll dough and separate into 4 rectangles. Press perforations to seal. Spread mushroom mixture over dough.

Roll up jelly-roll style, starting with a long side. Cut each roll into 5 slices; place on ungreased baking sheet.

Bake at 425 degreees F for 8-10 minutes or until puffed and golden brown.