1 (8 oz.) can refrigerated crescent dinner rolls
1 (8 oz.) pkg. cream cheese
1 tsp. garlic salt
1 (4 oz.) can mushrooms, drained & chopped or 1 c. fresh mushrooms sauteed in olive oil, drained & cooled
1 egg, beaten
1 to 2 tbsp. poppy seed (opt.)

Separate crescent dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt; mix well. Spread mushroom mixture in equal portions over each rectangle of dough. Starting at long sides, roll up each rectangle jelly roll fashion; pinch seam side down on cookie sheet or baking stone. Brush each log with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 10 to 12 minutes. 4 dozen.