|Refrigerated crescent dinner rolls||16 Ounce|
|Cream cheese softened||8 Ounce|
|Canned mushroom stems and pieces||4 Ounce|
|Seasoned salt||1 Teaspoon|
|Poppy seeds||2 Tablespoon|
Separate crescent dough into 8 rectangles; press perforations to seal.
Combine cream cheese, mushrooms, and salt, mixing well.
Spread mushroom mixture in equal portions over each rectangle of dough.
Starting at long sides, roll up each rectangle jellyroll fashion; pinch seams to seal.
Slice logs into 1-inch pieces; place seam side down on an ungreased baking sheet.
Brush each log with beaten egg, and sprinkle with poppy seeds.
Bake at 375Â° for 10 to 12 minutes.