Mushroom Pinwheels

 1 8 oz pkg of cream cheese softened

2  cans of Pillsbury crescent rolls

4 small cans of mushrooms drained

1 small onion

Pinch of garlic powder

Parchment paper for cookie sheet

1 T Butter

Salute mushrooms and onion in butter until onion is translucent.

In a bowl place cream cheese, then pour mushrooms and onions over top. Mix well.

Open rolls and form into 2 rectangles , you can use a rolling pin to lightly roll so the perforations are blended and you have 2 solid rectangles. Decide mixture in half. Place half on each rectangle along the long side and spread it evenly. Gently roll up like a jelly roll. 

Wrap in clear wrap and place in freezer for an hour , no longer than 2 hours. 

Pre-heat oven to 375. 

Slice the roll in 1/4 inch slices and place on parchment covered cookie sheet. Bake 15 minutes.

These will be a hit, very nice hors d'oeuvres.