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

Combine first 6 ingredients in a small bowl; stir well. Set aside.

Unroll crescent rolls into two rectangles; connect ends to make one long rectangle. Press perforations to seal. Spread cream cheese mixture over crescent rolls to within 1/2 inch of edge. Roll, starting at long side, jelly roll fashion. Pinch edge to seal. Place on a lightly greased baking sheet.

Using kitchen shears, cut 1/2 inch slices alternating from right to left side of dough, being careful not to cut completely through the dough. 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.