MUSHROOM ROLLS

This is another very old recipe that I still love to serve to new guests.  These rolls are best served warm, but leftovers are good popped in the microwave for a few seconds.  Cream cheese and mushrooms wrapped up in a crescent roll -- how can you go wrong with that?

2 cans Pillsbury crescent rolls
1-8 oz. block cream cheese, softened
4 oz. can chopped mushrooms, drained
Season salt to taste
1 egg, beaten
Poppy seeds

Preheat oven to 350 degrees.

Mix together cream cheese, mushrooms, and season salt. Unroll crescent rolls and leave 2 squares attached. Smooth out perforations. Divide cream cheese mixture into 4 equal amounts. Spread one-fourth of cream cheese mixture over the 2 squares. Roll up jelly roll style and slice in 1”rolls. Repeat with rest of crescent rolls and cream cheese. Put rolls seam side down on greased cookie sheet. Brush with egg and sprinkle with poppy seeds. Bake until golden.