2 (8 oz.) cans refrigerated crescent dinner rolls
1 (8 oz.) cream cheese, softened
1 (4 oz.0 can mushroom stems & pieces, drained & chopped
1 tsp. seasoning salt
1 egg, beaten
1 to 2 tbsp. poppy seeds

Separate crescent dough into 8 rectangles. Combine cream cheese, mushrooms and salt. Mix thoroughly. Spread over each rectangle. Starting at long sides, roll jelly roll fashion, pinch seams to seal. Slice logs into 1-inch pieces. Place seam side down onto ungreased cookie sheet.

Brush each log with beaten egg and sprinkle with poppy seeds. Bake in a 350 degree oven for 10 to 12 minutes. Makes about 4 dozen.