Mushroom Puffs

This is from Taste of Home magazine.

4 oz. cream cheese, cubed
1 can (4 oz.) mushroom stems and pieces, drained
1 tbsp. chopped onion
1/8 tsp. hot pepper sauce
1 tube (8 oz) crescent roll dough

In a blender or food processor, combine cream cheese, mushrooms, onion, and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425 for 8-10 minutes or until puffed and golden brown. Yield: 20 appetizers.