2 lbs. ground beef
1/4 c. minced onion
1 tsp. garlic salt
1 (8 oz.) pkg. mushrooms, chopped
8 oz. soft cream cheese
6-8 (10 count) cans crescent rolls

Preheat oven to 350 degrees. Brown beef with onion and garlic salt in skillet, stirring frequently; drain. Add chopped mushrooms and cream cheese; mix well. Separate crescent rolls into rectangles. Spoon mixture down middle of rectangle. Roll to enclose filling; pinch ends to seal. Place on ungreased baking sheet. Bake 12 to 14 minutes or until golden brown. Slice each roll into 4 to 6 slices. Serve warm. Yield: approximately 160 slices.

NOTE: I use cream cheese with chives, omit mushrooms and serve each roll whole as a "burrito". Can also cover with sour cream and/or salsa.