2 (8 oz.) can crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can mushrooms, drained and chopped
4 green onions, chopped
1 tsp. seasoned salt
1 egg, beaten
1 tbsp. poppy seeds

Separate crescent dough into 8 rectangles. Press perforations to seal. Combine cream cheese, mushrooms, onions and salt. Mix well. Spread mixture in equal portions over each rectangle. Starting at long sides, roll up each rectangle, jelly roll fashion, and pinch seams to seal. Slice logs into 1 inch pieces; place seam side down on an ungreased baking sheet. Brush each log with beaten egg and sprinkle poppy seeds on top. Bake at 375 degrees for 10 to 20 minutes until brown. Makes 4 dozen.