Mushroom Logs - Marguerite Brennan
Ingredients
2 8 oz cans crescent dinner rolls
1 8 oz package cream cheese, softened
1 4 oz can mushroom stems and pieces, drained and chopped
1 tsp seasoned salt
1 egg, beaten
celery seed, poppy seed
Preparation
Separate dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt and mix well. Spread mixture evenly and equally over each rectangle of dough. Starting at long side jelly roll fashion; pinch seams to seal. Place seam side down on an ungreased baking sheet. Bruch each log with beaten egg and sprinkle with your choice of seeds. Bake at 375 for 10 to 12 minutes.
You could try pieces of ham instead of mushrooms or anything else...
2 8 oz cans crescent dinner rolls
1 8 oz package cream cheese, softened
1 4 oz can mushroom stems and pieces, drained and chopped
1 tsp seasoned salt
1 egg, beaten
celery seed, poppy seed
Preparation
Separate dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt and mix well. Spread mixture evenly and equally over each rectangle of dough. Starting at long side jelly roll fashion; pinch seams to seal. Place seam side down on an ungreased baking sheet. Bruch each log with beaten egg and sprinkle with your choice of seeds. Bake at 375 for 10 to 12 minutes.
You could try pieces of ham instead of mushrooms or anything else...