1 (3 oz.) pkg. cream cheese, softened
1 (2 oz.) can sliced mushrooms, drained and chopped
2 tbsp. chopped pimento
1 tsp. minced onion
2 drops hot sauce
1 (8 oz.) can crescent refrigerated dough
1/2 c. finely chopped pecans

Combine first 5 ingredients; mix well. Unroll crescent rolls; leave every 2 rolls attached, forming 4 rectangles. Spread each with 1/4 of mixture, spreading to edges. Beginning with long side, roll up into jelly roll, slice each roll into 6 pieces. Coat with pecans, pressing nuts into dough. Place on ungreased baking sheet. Bake at 375 degrees for 20 minutes until golden. Yields 2 dozen appetizers.