2 (8 oz.) cans crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) jar mushrooms, drained & chopped
1 tsp. seasoned salt
1 egg, beaten
Poppy seeds

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