Easy Mushroom Puffs

• 1 (8 count) package crescent rolls
• 3 ounces cream cheese
• 1 tablespoon milk
• 1 cup mushroom, chopped
• 1 tablespoon butter
• 1 teaspoon prepared horseradish
• 1 egg, beaten
• 2 tablespoons poppy seeds

1. Chop mushrooms fine and saute in 1 T butter until lightly browned.
2. Combine the cream cheese, sauteed mushrooms and milk in a medium mixer bowl.
3. Beat at high speed until smooth, scraping the bowl, occasionally.
4. Unroll the dough.
5. Separate into 4 rectangles; seal the perforations.
6. Spread the cream cheese mixture evenly over each rectangle.
7. Roll up long side as for a jelly roll to enclose the filling.
8. Put rolls in refridgerator to firm up, about 15 minutes.
9. Preheat the oven to 400 degrees F.
10. Cut each roll into 6 equal slices.
11. Dip the slices in the egg.
12. Arrange cut side down on an ungreased 11x17-inch baking sheet.
13. Sprinkle with the poppy seeds.
14. Bake for 10 to 12 minutes or until puffed and golden brown.

crescent rolls, cream cheese, milk, mushroom, butter, horseradish, egg, poppy seeds

Taken from www.food.com/recipe/easy-mushroom-puffs-158752 (may not work)