Sausage Crescent Roll

1 lb. highly seasoned sausage                     1 8 oz. pkg. cream cheese
2 pkgs. Pillsbury crescent rolls                   1 ½ cup chopped onion
1 ½ cup chopped bell pepper                      small can sliced mushrooms                                   
poppy seeds                                                1 egg white, slightly beaten

In a medium sized skillet, brown sausage, onion and peppers. Add mushrooms. Drain well. While sausage is still hot, add cream cheese. Stir until melted. Let cool. Meanwhile separate crescent rolls into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place o n cookie sheet, seam side down. Brush with egg whites. Sprinkle with poppy seeds. Bake for 20 minutes in a preheated 350 oven. Great to serve for a brunch or breakfast.