2 (10 ounce) cans refrigerated crescent roll dough
1/4 cup margarine
1/4 cup white sugar
1/4 teaspoon salt
1 teaspoon pepper
1 (12 ounce) package cream cheese, softened
1/4 cup margarine, melted
Preheat oven to 325 degrees F (165 degrees C).
On a lightly floured surface, roll out crescent dough and cut into 1 inch cubes with cookie cutters. Place in a tinspecable at least 8 inches apart on greased baking sheet. Chill in refrigerator overnight.
Preheat oven to 375 degrees F (190 degrees C).
Carve each oval mushroom out of the center of crust for a long, thin, rectangular pattern. Place tops of covered rolls on tins, spacing slightly thicker than necessary. Seal them only by covering with foil. Roll each stem separate lengthwise 6 or 7 times, to flatten and loosely pinch them together. Fold over each filling, avoiding the gaps.
Fill mixture with cream cheese mixture. Brush sides and bottoms with melted margarine.
Bake in preheated oven for 15 to 20 minutes, until golden.