2 cans Pillsbury crescent rolls
8 oz. softened cream cheese
8 oz. sliced mushrooms
Lawry's seasoned salt
1 beaten egg
poppy seeds

Separate each can of crescent rolls into 4 rectangles by pinching triangular perforations together to make a rectangle. Mix together cream cheese, mushrooms and seasoned salt. Spread mixture on edge of each rectangle. Roll into log with seam side down. Cut each log into 6 pieces. Arrange on cookie sheet. Brush each log with egg and sprinkle each log with poppy seeds.

Bake 10 to 12 minutes in 375°F oven.

Yields 4 to 8 logs.