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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Everyone raves about these appetizers. I skip the poppy seeds. Ingredients:
1 (8 count) package crescent rolls |
3 ounces cream cheese |
1 tablespoon milk |
1 cup mushroom, chopped |
1 tablespoon butter |
1 teaspoon prepared horseradish |
1 egg, beaten |
2 tablespoons poppy seeds |
Directions:
1. Chop mushrooms fine and saute in 1 T butter until lightly browned.
2. Combine the cream cheese, sauteed mushrooms and milk in a medium mixer bowl. Beat at high speed until smooth, scraping the bowl, occasionally.
3. Unroll the dough. Separate into 4 rectangles; seal the perforations.
4. Spread the cream cheese mixture evenly over each rectangle. Roll up long side as for a jelly roll to enclose the filling.
5. Put rolls in refridgerator to firm up, about 15 minutes.
6. Preheat the oven to 400 degrees F.
7. 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.
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