Mushroom Logs

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#70821

serves/makes:

ready in:
under 30 minutes

ingredients

2 cans (8 ounce size) refrigerated crescent dinner rolls
1 pound fresh mushrooms, chopped
4 tablespoons butter
1 package (8 ounce size) cream cheese, softened
1 teaspoon seasoned salt
1 egg, beaten
2 tablespoons poppy seeds

directions

Separate crescent dough into 8 rectangles; press perforations together.

Saute mushrooms in butter until cooked. Drain. Combine with cream cheese and salt.

Spread in equal portions over each rectangle of dough. Starting at long sides, roll up each rectangle jellyroll fashion; Pinch seams to seal. Slice logs into 1" pieces.

Place seam side down on an ungreased baking sheet. Brush each log with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees F for 10-12 minutes.