1 pkg. refrigerated crescent rolls
1 tsp. seasoned salt
1 (2 oz.) can mushrooms, chopped
1 (3 oz.) pkg. cream cheese
1 egg (poppy seeds optional)

Mix together softened cream cheese, salt and mushrooms.

Unroll crescent rolls into four rectangles pinching together on diagonal split.

On each rectangle spread cream cheese mixture.

Roll up starting wide end like a jellyroll.

Slice into 6 or 7 pieces.

Beat egg. Roll pieces in egg and then in poppy seeds.

Bake on greased cookie sheet at 350 degrees for 10 to 13 minutes or until golden brown.

Makes about 25 rolls.