Mushroom Logs

Name: Mushroom Logs
Ingredients: 2 (8 oz.) cans refrigerator crescent dinner rolls; 1 (8 oz.) pkg. cream cheese, softened; 1 (4 oz.) jar mushroom stems and pieces, drained and chopped; 1 tsp. seasoned salt; 1 beaten egg; 1 to 2 Tbsp. poppy seed

6 ingredients

5 steps

Ingredients

2 (8 oz.) cans refrigerator crescent dinner rolls
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) jar mushroom stems and pieces, drained and chopped
1 tsp. seasoned salt
1 beaten egg
1 to 2 Tbsp. poppy seed

Directions

1

Separate rolls into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and seasoning salt; mix well. Spread mushroom mixture in equal portions over each rectangle of dough.
2

Starting at long side, roll up each rectangle jellyroll fashion; pinch seam to seal.
3

Slice logs into 1-inch pieces; place seam side down on an ungreased baking sheet.
4

Brush each log with beaten egg and sprinkle with poppy seed.
5

Bake at 375° for 10 to 12 minutes.