8 oz. pkg. refrigerated crescent rolls
4 oz. sliced Monterey Jack cheese
4 oz. sliced Muenster cheese
4 oz. sliced Cheddar cheese
4 oz. sliced Swiss cheese
8 oz. soft cream cheese
1 egg, beaten
2 tbsp. melted butter
2 tbsp. sesame seeds

Place 1/2 of crescent rolls in bottom of ungreased 8 x 8-inch pan; pinch seams together. Layer the cheeses on top in order given.

Pour beaten egg over cheeses. Top with remaining 1/2 of crescent rolls; pinch seams together. Brush generously with melted butter; sprinkle with sesame seeds.

Bake in 350°F oven for 30 to 40 minutes until golden brown. Let sit several minutes before cutting.

Serves 12 to 15.

Note: Recipe may be doubled and made in 9 x 13-inch pan. Cheese pies can be frozen before baking. Thaw to bake.