3 oz. canned mushrooms, drained & minced
3 oz. cream cheese, softened
1/8 tsp. garlic salt
1 can refrigerated crescent rolls
Egg white
Poppy seeds

For larger batch, use 8 ounces cream cheese, large can mushrooms and 1/4 teaspoon garlic powder.

Drain chopped mushrooms, mince and blend well with cream cheese. Divide filling among rectangles and spread to cover. Roll up starting at long side, cut into pieces, brush with egg white and poppy seeds. Bake at 375 degrees for 15 minutes.