Ingredients for Mushroom Logs
- Refrigerated Crescent Dinner Rolls
- 4 ounces cream cheese, softened
- Mushroom Stems And Pieces
- Seasoning Salt
- 1 large egg, beaten
- Poppy Seed
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How to Make Mushroom Logs
- Preheat oven to 375°F (190°C).
- Separate one package (8 count) of crescent roll dough into 8 rectangles.
- Press perforations to seal edges of each rectangle.
- In a medium bowl, combine 4 ounces of softened cream cheese, 1 cup of finely chopped mushrooms (about 8 ounces), and 1/4 teaspoon of salt. Mix until well combined.
- Evenly spread the cream cheese mushroom mixture over each crescent roll rectangle.
- Starting from the long side, tightly roll each rectangle up like a jellyroll.
- Pinch the seams to seal each roll securely.
- Slice each log into 1-inch pieces.
- Place the mushroom logs seam-side down onto an ungreased baking sheet.
- In a small bowl, lightly beat one large egg. Brush each log with the beaten egg and sprinkle generously with poppy seeds.
- Bake for 10-12 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
24g
Fat
73g
Carbs
20g
