1 (8 oz.) pkg. cream cheese, softened
1 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. chopped chives
1/2 tsp. dill seed
1/8 tsp. garlic powder
1 (8 oz.) can refrigerator crescent dinner rolls
1 egg, slightly beaten (opt.)
1/2 tsp. poppy seeds

Combine first 6 ingredients in a small bowl; stir well. Set aside. Unroll crescent rolls into 2 rectangles. Connect sides to make one larger rectangle. Press perforations to seal. Spread cream cheese mixture over crescent rolls to within 1/2" of edge. Roll jelly roll fashion. Pinch edge to seal.

Place on lightly greased baking sheet. Using kitchen shears, cut 1/2" slices. Pull out alternating sides, exposing jelly roll pattern. Brush with egg; sprinkle with poppy seeds. Bake at 375 degrees for 12 to 15 minutes. Yield: 6 to 8 servings.