Preheat oven to 375°F (190°C).

Separate crescent dough into 8 rectangles and seal the perforations.

In a bowl, combine softened cream cheese, drained and chopped mushrooms, and seasoned salt. Mix well.

Spread equal amounts of the mushroom mixture over each dough rectangle.

Roll up each rectangle jelly roll fashion from the long side, and pinch seams to seal.

Slice each log into 1-inch pieces.

Place the slices seam side down on an ungreased baking sheet.

Brush each piece with beaten egg.

Sprinkle poppy seeds on top of each piece.

Bake for 10-12 minutes, or until golden brown.