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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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I got this from a soutern living magazine Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 (8 ounce) package cream cheese, softened |
1 (4 ounce) can mushroom stems and pieces, drained and chopped |
1 teaspoon seasoning salt |
1 egg, beaten |
1 -2 tablespoon poppy seed |
Directions:
1. Separate crescent dough into 8 rectangles;press perforations to seal.
2. Combine cream cheese,mushrooms,and salt.
3. mix well.
4. Spread mixture over dough.
5. Starting at long side,roll up jellyroll fashion;pinch seams to seal.
6. Slice logs onto 1-inch pieces;place seam side down on ungreased baking sheet.
7. Brush each log with beaten egg and sprinkle with poppy seeds.
8. Bake at 375 for 10-12 minutes.
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