Great Hot Recipes
Read and cook !
MUSHROOM LOGS
2 (8 oz.) cans crescent rolls
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can mushroom pieces,
drained & chopped
1 tsp. seasoned salt
1 bunch scallions, chopped
1 tbsp. Worcestershire sauce
1 tbsp. lemon pepper
1 egg, beaten
2 tbsp. poppy seeds
Separate 2 cans crescent rolls. Make 8 rectangles and press perforations to seal as one. Combine cream cheese, mushroom pieces, seasoned salt, scallions, Worcestershire sauce and lemon pepper and spread in equal amounts over each rectangle. Roll like log roll and pinch sides to seal. Slice into 1" pieces, brush with egg and sprinkle with poppy seeds. Bake at 375 degrees for 10 to 12 minutes.
MUSHROOM LOGS
2 (8 oz.) cans refrigerated crescent
dinner rolls
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can mushroom stems and
pieces, drained and chopped
1 tsp. seasoned salt
1 egg, beaten
1 to 2 tbsp. poppy seeds
Separate crescent dough into 8 rectangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well. Spread mushroom mixture in equal portions over each rectangle of dough. Starting at long sides, roll up each rectangle jelly roll fashion; pinch seams to seal. Slice logs 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 degrees for 10 to 12 minutes. Yield: 4 dozen.