1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. lemon juice
1/2 tsp. dried basil
1/8 tsp. dried oregano
1/8 tsp. dried thyme
1 c. finely chopped, cooked chicken
1/3 c. finely chopped celery
1 (2 oz.) jar diced pimiento, drained
2 (8 oz.) cans refrigerated crescent rolls
1 large egg, lightly beaten
1 1/2 tsp. sesame seeds

Combine first 6 ingredients, mixing until well blended. Stir in chicken, celery and pimiento and set aside. Separate crescent dough into 8 rectangles. Press perforations to seal. Spread about 1/4 cup cream cheese over each dough rectangle, leaving 1/2-inch margin on one long side and no margin on the other sides. Roll dough, jellyroll fashion, starting at long side with filling spread to edge. Pinch seams to seal. Brush with egg and sprinkle with sesame seeds. Cut each roll into 5 pieces. Place seam side down onto lightly greased baking sheets.

Bake at 375°F for 12 to 15 minutes or until golden brown.

Yield: 40 appetizers.

Note: To reheat, bake at 375°F for 4 to 6 minutes.