Mushroom Logs

2 (8 oz) cans crescent dinner rolls
1 (8oz) pkg cream cheese, softened
1 (4 oz) can mushroom stems and pieces, drained & chopped
1 tsp seasoned salt
1 egg beaten
1-2 Tbsp poppy seeds

• Separate crescent dough into 8 rectangles; press perforations to seal.
• Combine cream cheese, mushrooms and salt, mixing well.
• Spread mushroom mixture over each rectangle.
• roll up each rectangle, jellyroll fashion; pinch seams to seal.
• Slice into 1 inch pieces.
• Place seam side down on ungreased baking sheet.
• Brush each log with beaten egg, and sprinkle with poppy seeds.
• Bake at 375 degrees for 10-12 minutes.