|Butter crescent flaky rolls||14 Ounce (2 Cans, 7 Ounce Each)|
|Egg||1 , well beaten|
|Poppy seed||2 Teaspoon|
About 40 minutes before serving: Preheat oven to 375°F.
On lightly floured surface, unroll one can dough, keeping rolls intact; pinch together perforations.
Unroll second can of dough and lay on top of first, pinching together perforations; roll all into rectangle 15" by 8".
Cut this into 3 lengthwise strips; roll strips between palms, then braid together, sealing ends with a little egg.
Brush with egg; sprinkle with poppy seed.
Place on cookie sheet.
Bake about 25 minutes or until golden.