3 oz. cream cheese
4 oz. mushrooms, drained
2 tbsp. pimiento, chopped
1 tbsp. hot mustard
1 (8 oz.) can crescent dinner rolls
1 beaten egg
Poppy, caraway or sesame seeds

Heat oven to 375 degrees. Lightly grease large cookie sheet. In a small bowl combine cream cheese, mushrooms, pimiento and mustard. Blend well. Separate crescent rolls into 4 rectangles. Press perforations to seal. Spread 1/4 of the mixture into each rectangle. Roll up and pinch the seams to seal. Cut each rectangle into 6 slices. Place seam side down on cookie sheet. Brush with beaten egg and sprinkle with seeds. Bake at 375 degrees for 12 to 17 minutes.

Can be prepared 2 to 3 hours ahead of time. It might require additional baking time.