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Category: Hot
Prep Time: Cook Time: Total Time:
2 (8 oz) cans refrigerated dinner rolls
1 (4 oz) can of mushroom stems and pieces, drained and chopped
1 (8 oz) pkg cream cheese, room temperature
1 tsp seasoned salt
1 egg, lightly beaten
1-2 tbsp Poppy seeds
Preheat oven to 375. Separate crescent dough into 8 rectangles. Press perforations to seal.
Combine cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions over each rectangle of dough. Roll up each rectangle lengthwise (jelly roll fashion) and pinch seams to seal.
Slice each log 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 until brown. Makes about 4 dozen.
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MUSHROOM ROLLS
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Category: Hot
Prep Time: Cook Time: Total Time:
2 (8 oz) cans refrigerated dinner rolls
1 (4 oz) can of mushroom stems and pieces, drained and chopped
1 (8 oz) pkg cream cheese, room temperature
1 tsp seasoned salt
1 egg, lightly beaten
1-2 tbsp Poppy seeds
Preheat oven to 375. Separate crescent dough into 8 rectangles. Press perforations to seal.
Combine cream cheese, mushrooms and salt. Mix well. Spread mixture in equal portions over each rectangle of dough. Roll up each rectangle lengthwise (jelly roll fashion) and pinch seams to seal.
Slice each log 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 until brown. Makes about 4 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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