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“Everyone raves about these appetizers. I skip the poppy seeds.”
READY IN:
40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  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. Beat at high speed until smooth, scraping the bowl, occasionally.
  3. Unroll the dough. Separate into 4 rectangles; seal the perforations.
  4. Spread the cream cheese mixture evenly over each rectangle. Roll up long side as for a jelly roll to enclose the filling.
  5. Put rolls in refridgerator to firm up, about 15 minutes.
  6. Preheat the oven to 400 degrees F.
  7. 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.

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