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MILDRED'S MUSHROOM LOGS

2 (8 oz.) cans refrigerated
crescent rolls
8 oz. pkg. cream cheese,
softened
8 oz. can mushroom stems and
pieces, drained and chopped
1 egg, beaten
poppy seed

Preheat oven to 375 degrees. Separate dough into 8 rectangles.
Press holes to seal. Combine cream cheese and mushrooms. Mix
well. Spread mixture in equal portions over each rectangle.
Begin at long side and roll up each rectangle jelly roll style.
Pinch seams to seal. Slice each log into 6 equal pieces.
Place seam side down on lightly greased baking sheet. Brush
each log with beaten egg and sprinkle top with poppy seed.
Bake at 375 degrees for 10 to 12 minutes.

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