6 slices bacon, cooked and crumbled
1 (4 ounce) can mushrooms stems and pieces,
drained and chopped
1/4 cup mayonnaise or salad dressing
1/2 teaspoon garlic powder
1 can refrigerated crescent dinner rolls
2 (3 ounce) packages cream cheese, softened
1 egg white, lightly beaten
Combine first four ingredients, stir well and set aside.
Separate crescent dough into 4 rectangles, press perforations to seal. Spread 1/4 of cream cheese over each dough rectangle, leaving 1/4 inch margin on long side and no margin on the other sides. Spread 1/4 of bacon mixture evenly over cream cheese. Roll dough, jellyroll fashion, starting at long sides with filling spread to edge. Pinch seams to seal. Cut rolls into 1/2-inch slices; place cut side down on a lightly greased baking sheet. Brush each slice with egg white and sprinkle with poppy seeds. Bake slices at 375 for 9 minutes or until lightly browned. Serve warm. Yields 3 dozen.
I make this differently each time I make it – sometimes I sprinkle chopped green olives, green onions, chives or sundried tomatoes on top of cheese mixture; use different types of cheeses instead of the cream cheese (a soft Cheddar, brie, etc.); and sesame seeds instead of poppy seeds…etc. etc.