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Cream Cheese Mushroom Rolls

3 oz. cream cheese, softened
4 oz. can mushroom pieces & stems, drained & minced or sub. fresh mushrooms
1 can refrigerated crescent dinner rolls
1 egg, beaten (optional)
Poppy or sesame seeds (optional)

Separate crescent dough into four rectangles and press perforations. Combine cream cheese and chopped mushrooms. Spread on dough. Starting with long sides roll up jellyroll style. Cut each roll into 6 pieces. Place seam side down on greased cookie sheet. Brush with beaten egg and sprinkle with seeds. Bake at 375 degrees about 12 minutes.