Mushroom Rolls

These are easy, but look and taste very impressive. This is a recipe you will definitely hang on to. You're going to have everyone thinking you're a gourmet cook.
  • 2 8-ounce cans of Pillsbury refrigerated dinner rolls
  • 1 4-ounce can of mushroom stems and pieces, drained and chopped
  • 1 8-ounce package of cream cheese, softened
  • 1 teaspoon seasoned salt
  • 1 egg, lightly beaten
  • 1 to 2 tablespoons poppy seeds
Preheat oven to 375°F.

On an ungreased baking sheet, separate crescent dough into 8 rectangles. Press perforations to seal.

Combine the cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions over each rectangle of dough. Roll up each rectangle lengthwise (jellyroll fashion) and pinch seams to seal.

Slice each log into 1-inch pieces. Place seam side down on the baking sheet, brush each piece with beaten egg, and sprinkle with poppy seeds.

Bake at 375°F for 10 to 12 minutes until brown.
Makes about 4 dozen.

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