Woody's Mushroom Puffs

Woody’s Mushrooms Puffs by Bob Woodin

16 oz fresh mushrooms
1 pkg cream cheese
½ tbsp seasoned salt
2 can crescent rolls
butter
egg

Chop mushrooms into very small pieces & sauté in a small amount of butter & seasoned salt until well cooked & all liquid is saturated. Let the mushrooms cool. Place mushrooms back on low heat & add cream cheese, mix until the mushrooms & cream cheese are incorporated. Cool again. After mixture has cooled open the crescent rolls & lay out on a floured surface, pinch the triangles together to form a small blanket (best if you do 1 sheet at a time). You may want to use a rolling pin to thin out the crescent rolls. Cut the crescent blanket into 1”x1” squares (approximate) & place a small glob of mushroom/cream cheese mixture on the square. Either roll or pinch the ends together whatever works for you (my mom does a whole roll at one time). Place these on a baking sheet, brush with a small amount of beaten egg & bake for 10-13 minutes @ 350 degrees. Should be a nice golden brown color.