"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

MUSHROOM LOGS Recipe

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This recipe for MUSHROOM LOGS, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Faye Welter
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 8-oz. package cream cheese, softened
1 4-oz. can mushrooms, chopped and drained
1 tsp. seasoned salt (Accent)
1 egg, beaten
1-2 tbsp. poppy seeds
2 8-oz. cans crescent rolls

Directions:
Directions:
Separate crescent rolls into 8 rectangles. Press perforations to seal. Combine creamed cheese, mushrooms and salt. Spread mixture over dough. Starting on long side, roll rectangles up like jelly rolls, making sure perforations stay sealed. Place on ungreased cookie sheet; slice into 1 inch pieces, seam side down. Spread egg and poppy seeds over rolls. Bake at 375 for 10-12 minutes.

 

 

 

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