Mushroom Rolls

8  oz  cream cheese, softened
1/2  tsp  salt
1  (8 oz)  can  mushroom stems and pieces
2  pkgs  refrigerated crescent rolls
1  egg
Poppy seeds

Mix cream cheese, salt, and mushrooms. Spread on two triangles of crescent rolls, pinched together to form a rectangle. Roll up along long edge. Cut into 1-inch pieces. Brush with beaten egg; sprinkle with poppy seeds. Bake@375 degrees for 15 minutes.