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CREAM CHEESE AND MUSHROOM ROLLS

3 oz. cream cheese, softened
4 oz. can mushroom pieces & stems, drained
1 can refrigerated crescent dinner rolls
1 egg, beaten (optional)
Poppy or sesame seeds (optional)

Separate crescent dough into 4 rectangles and press perforations. Combine cream cheese and chopped mushrooms. Spread on dough. Starting with long sides roll up jelly roll style. Cut each roll into 6 pieces. Place seam side down on greased cookie sheet. Brush with beaten egg and sprinkle with seeds. Bake at 375 degrees about 12 minutes.