MUSHROOM ROLLS

MUSHROOM ROLLS

2 cans (8-oz. each) refrigerated dinner rolls
1 can (4-oz.) mushroom stems and pieces, drained and chopped
1 pkg. (8-oz.) cream cheese, softened
1 t. seasoned salt
1 egg, lightly beaten
1 to 2 T. poppy seeds

Preheat oven to 375*F. On ungreased baking sheet, separate crescent dough into 8 rectangles. Press perforations to seal. Combine cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions over each rectangle of dough. Roll up each rectangle lengthwise (jellyroll fashion) and pinch seams to seal. Slice each log into
1-inch pieces. Place seam side down on the baking sheet, brush each piece with beaten egg, and sprinkle with poppy seeds. Bake 10 to 12 minutes until brown. Makes about 4 dozen.