Directions:
- Chop mushrooms fine and saute in 1 T butter until lightly browned.
- Combine the cream cheese, sauteed mushrooms and milk in a medium mixer bowl. Beat at high speed until smooth, scraping the bowl, occasionally.
- Unroll the dough. Separate into 4 rectangles; seal the perforations.
- Spread the cream cheese mixture evenly over each rectangle. Roll up long side as for a jelly roll to enclose the filling.
- Put rolls in refridgerator to firm up, about 15 minutes.
- Preheat the oven to 400 degrees F.
- Cut each roll into 6 equal slices. Dip the slices in the egg. Arrange cut side down on an ungreased 11x17-inch baking sheet. Sprinkle with the poppy seeds. Bake for 10 to 12 minutes or until puffed and golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27.54 Kcal (115 kJ) | ||
| Calories from fat | 21.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 12mg | 4% | |
| Sodium | 25.52mg | 1% | |
| Potassium | 23.62mg | 1% | |
| Total Carbs | 1.01g | 0% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 236.77 Kcal (991 kJ) | ||
| Calories from fat | 184.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.51g | 4% | |
|---|---|---|---|
| Cholesterol | 103.19mg | 4% | |
| Sodium | 219.42mg | 1% | |
| Potassium | 203.04mg | 1% | |
| Total Carbs | 8.66g | 0% | |
| Sugars | 3.1g | 1% | |
| Dietary Fiber | 1.57g | 1% | |
| Protein | 6.71g | 2% | |
| Vitamin C | 1mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 1.2mg | 1% | |
| Calcium | 139mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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