Notes: Source - Jean Campbell
2 cans of refrigerated crescent dough
1 pkg. cream cheese
1 tsp. Lawry's seasoned salt
1 egg beaten
1 small can mushrooms, minced
Preheat oven as directed on can dough. Spray large cookie sheet with cooking spray.
Remove dough from can, pinch each set of two triangles together to form rectangles. (There should be 8 rectangles.)
Soften cream cheese in microwave. Add seasoned salt and mushrooms. Mix well.
Spread cream cheese mixture over the 8 rectangles of dough. Roll each rectangle into a log starting from the short side to a short side. Cut each log into at least 4 pieces. Place on cookie sheet 1 inch apart or more.
Brush each with egg and sprinkle with poppy seeds.
Bake until golden brown (about 12-15 minutes). Remove from cookie sheet and serve.