Made Mushroom Logs

Ok. If you're in my family or have ever been to any kind of event at my parents' house, you've had these.

Apparently they're "winning appetizers," from a long-ago article in Southern Living. I remember having them as a child so it must have been at least 25 years ago. We've never been inspired to make either of the other two recipes on the page - perhaps we're missing out?

Ingredients

• 2 x 8oz cans refrigerated crescent dinner rolls
• 1 x 8oz package of cream cheese, softened
• 1 x 4oz can mushroom stems & pieces, drained and chopped
• 1 teaspoon seasoned salt (celery salt & paprika work nicely)
• 1 egg, beaten
• 1 to 2 tablespoons poppy seeds

Method

Preheat oven to 375F.

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 jellyroll fashion; pinch seams to seal. Slice rolls into 1-inch logs, and place seam side down on an un-greased baking sheet.

Brush each log with beaten egg, and sprinkle with poppy seeds.

Bake for 10-12 minutes at 375F, until golden-brown.

Yield: 4 dozen (aka never enough)

Recipe from Yvonne M. Bennett, Greenville, South Carolina. Featured in Southern Living, sometime in the 80s.

Someone at Southern Living has posted a similar recipe, but with flaky puff pastry. Um, no. Stay away from the puff pastry and follow Ms. Bennett's recipe.