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Mushroom Logs

chef.tim.lee's picture
Ingredients
  Refrigerated crescent dinner rolls 16 Ounce
  Cream cheese softened 8 Ounce
  Canned mushroom stems and pieces 4 Ounce
  Seasoned salt 1 Teaspoon
  Egg 1
  Poppy seeds 2 Tablespoon
Directions

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 375° for 10 to 12 minutes.

Recipe Summary

Cuisine: 
American
Servings: 
4

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