Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: chop mushrooms fine and saute in 1 t butter until lightly browned. combine the cream cheese, sauteed mushrooms and milk in a medium mixer bowl. beat at high speed until smooth, scraping the bowl, occasionally. unroll the dough. separate into 4 rectangles; seal the perforations. spread the cream cheese mixture evenly over each rectangle. roll up long side as for a jelly roll to enclose the filling. put rolls in refridgerator to firm up, about 15 minutes. preheat the oven to 400 degrees f. cut each roll into 6 equal slices. dip the slices in the egg. arrange cut side down on an ungreased 11x17-inch baking sheet. sprinkle with the poppy seeds. bake for 10 to 12 minutes or until puffed and golden brown.

Target recipe: reconstitute dried mushrooms in one cup of hot water. set aside. dissolve yeast in the 1/4 cup warm water and add sugar. set aside. warm the cottage cheese and put in bowl. add yeast mixture, egg, salt, soda, 2 1/2 cups flour and chives and stir until springy. cover bowl with towel and let rise to double, (about one hour). turn onto floured board and knead in the drained, chopped and blotted mushrooms and remaining one cup flour, (dough will be sticky). place in oiled 2-quart casserole and let rise to double, about 45 minutes. bake at 375 degrees for 35 minutes. butter top crust while still hot, remove from pan, serve immediately.