2 (8 oz.) cans refrigerated crescent dinner rolls
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can mushrooms, stems and pieces, drained and chopped
1 tsp. seasoned salt
1 egg, beaten
1-2 tbsp. poppy seeds

Separate crescent dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well. Spread mixture in equal portions over each rectangle of dough. Starting at long sides, roll up each rectangle jelly roll fashion; pinch seams to seal. Slice logs into 1 inch pieces; place seam side down on an ungreased baking sheet. Brush each log with beaten egg, and sprinkle with poppy seeds. Bake at 375 degrees for 10-12 minutes. Yield: 4 dozen.