Mushroom Logs

2 8 oz. refrigerated crescent rolls

1 8 oz. pkg. cream cheese, softened

1 4 oz. can mushroom stems and pieces, drained and chopped

1 t seasoned salt

1-1/2 t poppy seeds

Separate each package of crescent dough into a rectangle pressing perforations to seal.

Combine cream cheese, mushrooms and salt, mixing well. Spread mixture in equal portions over each rectangle of dough. Starting at long sides, roll up each rectangle jelly roll fashion, pinching seams to seal. Slice logs in 1” pieces. Place seam side down on lightly greased baking sheet. Brush each log with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 10-12 minutes.

Makes 24 total – 12 each log.