2 (8 oz.) cans refrigerated
Crescent dinner rolls
1 (8 oz.) pkg. cream cheese, softened
1 tsp. seasoned salt
1 (4 oz.) can mushroom stems & pieces, drained
1 egg, beaten
1 to 2 tbsp. poppy seeds

Separate crescent dough into 8 triangles; press perforations to seal.

Combine cream cheese, mushrooms and salt, mixing well. Spread this mixture over each rectangle of dough. Roll up jelly roll fashion and pinch seams to seal. Slice logs into 1 inch pieces and place seam side down onto ungreased baking sheet.

Brush each log with beaten egg and sprinkle with seed. Bake at 375 degrees for 10 to 12 minutes. Yield: 4 dozen.