2 (8 oz.) cans Pillsbury crescent rolls
1 (4 oz.) can mushroom stems and pieces (chopped fine)
1 tsp. seasoned salt
1 (8 oz.) pkg. cream cheese
Poppy seeds
1 egg, beaten

Unroll crescent rolls, keeping 2 triangles together roll very flat to form a rectangle. Cream softened cream cheese. Mix in chopped mushrooms and seasoned salt. Place some of the cheese mixture along the long end of the crescent roll. Roll up jelly roll fashion. Cut jelly roll into 6 pieces, pinching ends together. Brush top of each piece with egg and then sprinkle on poppy seeds. Bake at 350 degrees for 15 minutes.