2 (8 oz.) cans refrigerated crescent rolls
1 (8 oz.) pkg. cream cheese
1 (4 oz.) can mushroom stems and pieces, drained and chopped
1 tsp. salt
1 egg, beaten
1 to 2 tbsp. poppy seeds

Preheat oven to 375 degrees.

Separate crescent dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well. Spread mushroom mixture in equal portions over each rectangle of dough.