Cream Cheese Puffs
|Cream cheese||3 Ounce|
|Sliced mushrooms||2 Ounce|
|Refrigerated crescent dinner rolls||8 Ounce|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Softened cream cheese||3 Ounce|
|Canned sliced mushrooms||2 Ounce|
|Chopped pimiento||2 Tablespoon|
|Minced onion||1 Teaspoon|
|Hot sauce||2 Drop|
|Crescent dinner rolls||8 Ounce|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
Combine first 5 ingredients; mix well.
Unroll crescent rolls; leave every 2 rolls attached, forming 4 rectangles.
Spread each rectangle with one-fourth of mushroom mixture, carefully spreading to edges.
Beginning with a long side, roll up each rectangle jellyroll fashion; slice each roll into 6 pieces.
Coat with pecans, pressing pecans into dough; place on ungreased baking sheets.
Bake at 375Â° for 20 minutes or until golden brown.