1 tube refrigerated crescent rolls3/4 pkg. cream cheese, softened
1 can mushrooms, drained and chopped
2 Tbl. fresh grated parmesan cheese
2 tsp. poppy seeds
1 egg
1 Tbl. water
Additional poppy seeds for sprinkling
Unroll crescent dough into 2 long rectangles; place next to each other and seal seams and perforations. Combine cream cheese, parmesan, poppy seeds and chopped mushrooms, mixing well. Spread over dough. Roll jelly-roll style, starting on long edge, and seal edges. Slice with floss (like cinnamon rolls) about 3/4" thick. Place on a baking sheet, lined with parchment or stone baking pan. Whisk together egg and water. Brush on top of each round. Sprinkle with a little additional poppy seeds. Bake at 375 degrees until golden, about 12-16 minutes.
