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

Separate crescent rolls into 8 rectangles. Press and seal perforations. Combine cream cheese, mushrooms and salt. Mix. Spread on each rectangle, roll from end to end. Pinch seams. Put in freezer a few minutes until firm enough to slice. Slice into 1 inch pieces. Brush with egg. Sprinkle with poppy seeds. Bake at 375 degrees for 10-20 minutes. Yield 4 dozen.