Mushroom Puffs
Posted by Linda
1 (8-count) can refrigerated crescent rolls
3 ounces cream cheese, softened
1 tablespoon milk
1/2 (4-ounce) can mushroom stems and pieces, drained, chopped
1/2 teaspoon prepared horseradish
1 egg, beaten
2 tablespoons poppy seeds
Preheat the oven to 400�. Unroll the dough. Separate into 4 rectangles; seal the
perforations. Combine the cream cheese and milk in a medium mixer bowl. Beat at
high speed until smooth, scraping the bowl. Beat at high speed until smooth,
scraping the bowl occasionally. Stir in the mushrooms and horseradish. Spread
the cream cheese mixture evenly over each rectangle. Roll as for a jelly roll to
enclose the filling. Cut each roll into 6 equal slices. Dip the slices in the
egg. Arrange cut side down on an ungreased 11x17-inch baking sheet. Sprinkle
with the poppy seeds. Bake for 10 to 12 minutes or until puffed and golden
brown.
Makes 24 servings. |