3 oz. pkg. cream cheese, softened
2 oz. can mushrooms, drained, chopped
2 tbsp. chopped pimiento
1 tsp. instant minced onion
2 drops pepper sauce
8 oz. can refrigerated crescent dinner rolls
1/3 c. finely chopped nuts

Preheat oven to 375 degrees. In a small bowl, blend first 5 ingredients. Separate crescent dough into 4 rectangles. Press perforations to seal. Spread each with about 1 tablespoon mushroom mixture. Starting at longer side, roll up and seal. Cut each into 6 pieces. Roll in nuts. Bake on ungreased cookie sheet, 15 or 20 minutes until golden brown. Refrigerate any left overs.