32 med. mushrooms
1 lb. Swiss, cheddar or Provolone cheese, cut into 32 pieces
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg
1 tbsp. water

Remove stems from mushrooms and reserve for another recipe. Place a cheese cube in each mushroom. Separate each package crescent rolls into 8 parts; halve each for a total of 32 pieces. Wrap 1 crescent piece around each mushroom. Beat egg and water in a cup with a fork; brush all over dough. Place, seam-side down, on small baking pan.

Preheat oven to 375 degrees. Bake 15 minutes or until pastry is golden. Cool on wire racks. Layer between sheets of aluminum foil in a plastic freezer container; seal. Label, date and freeze up to 1 week. Twenty minutes before serving, remove as many pastries as desired from freezer and place on small pastry pan. Heat 15 minutes or until heated through in a 375 degree oven. Serve with Mustard Sour Cream Sauce.

MUSTARD SOUR CREAM SAUCE:

Combine in a small bowl until well blended: 2 tbsp. prepared mustard 1 tbsp. prepared horseradish Freshly grated pepper

Cover with plastic wrap. Refrigerate.