- 8oz cream cheese
- 1 small can mushrooms, stems and pieces
- 1 small onion, diced fine
- 1 can Pillsbury crescent rolls
- 2 shakes of Tobasco sauce
Divide rolls into 4 rectangular sections, two rolls per section. Press the separation line together to make one piece. set aside. In a food processor, combine mushrooms, cream cheese, onion and Tabasco until blended well. Spread cream cheese mixture over a rectangular section just to edge. Roll up jelly-roll style and press long edge down to seal. Cut into about 8 1/2 inch circles. Repeat with remaining dough and spread. Bake according to directions on can or until golden brown. Allow to cool for 3 -5 minutes before serving. Make about 32 pieces.