Mushroom Logs Noreen & Marion|
2 8-ounce cans of Crescent dinner rolls
1 8-ounce cream cheese, softened
6 to 8 ounces mushrooms, chopped and sauteed in butter and garlic
1 teaspoon seasoned salt
1 egg, beaten
Separate crescent dough into 8 rectangles; press perforations to seal.
Combine cream cheese, mushrooms and salt. Mix well.
Spread mixture into equal portions over each rectangle of dough.
Starting at long sides, roll each rectangle up, jelly roll fashion.
Pinch seams to seal.
Slice into 1-inch pieces and place seam side down on ungreased cookie sheet.
Brush each log with beaten egg and sprinkle with poppy seeds.
Bake in a 375-degree oven for 10-12 minutes.
Makes 4 dozen.
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