Recipe: Mushroom Rolls

Mushroom Rolls

2 (8 oz.) Cans of Pillsbury refrigerated dinner rolls
1 (4 oz.) Can of mushroom stems and pieces, drained and chopped
1 (8 oz.) Package of softened cream cheese
1 tsp Seasoned salt
1 Egg, lightly beaten
1-2 Tbsp Poppy seeds

Separate crescent dough into 8 rectangles. Press perforations to seal. Combine cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions
over each rectangle of dough. Roll up each rectangle lengthwise (jelly roll fashion) and pinch seams to seal. Slice each log 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 375F for 10 to 12 minutes until brown.

Makes about 4 dozen.