6 slices bacon, well browned and crumbled
1 (4-oz.) can mushroom stems and pieces, drained and chopped
1/4 cup mayonnaise or salad dressing
1/2 tsp. garlic powder
2 (3-oz.) pkgs. cream cheese, at room temperature
Black and red pepper to taste
1 (8-oz.) can refrigerated crescent dinner rolls
1 egg white, lightly beaten
Poppy seeds

Make filling by combining crumbled bacon, chopped mushrooms, mayonnaise and garlic powder.

In separate bowl combine cream cheese with black and red pepper to taste. Set aside.

Separate crescent rolls into 4 rectangles. Press perforations together to seal. Spread 1/4 of the cream cheese over each rectangle. Spread one-fourth of the bacon mushroom mixture over the cream cheese.

Roll dough up, jellyroll fashion, beginning on the long side.

If you have an electric knife, use it, to cut each roll into 1/2-inch slices.

Place spirals on lightly greased baking sheet.

Brush each spiral with lightly beaten egg white then lightly sprinkle with poppy seeds.

Bake in preheated 375-degree oven for 7 to 10 minutes or until lightly browned.

Makes 32-36 spirals.