1 (8 oz.) pkg. Philadelphia cream cheese
2 tbsp. chopped parsley
2 tsp. lemon juice
1/2 tsp. dried basil leaves, crushed
1/8 tsp. pepper
1/8 tsp. garlic powder
1 (1 l.b) unsliced whole wheat bread loaf, crust trimmed
Soft butter
1/4 c. finely chopped pecans
1/4 c. sesame seed
1 tbsp. Worcestershire sauce

Combine cream cheese, parsley, juice and seasonings, mixing well until blended. Slice bread lengthwise into 1/2 inch slices. Roll each slice to 1/4 inch thickness. Evenly spread each bread slice cream cheese mixture, roll up starting at narrow end. Spread bread rolls with butter including ends.

In small skillet combine remaining ingredients, cook 30 minutes or until Worcestershire sauce evaporates. Cool. Coat bread rolls with pecan mixture. Cover and chill at least 30 minutes. Cut each bread roll crosswise into 1/2 inch slices. This makes 2 1/2 dozen.