1 (8 oz.) cream cheese, softened
1 tsp. dried parsley flakes
1 tsp. dried whole basil
1 tsp. chopped chives
1 egg, slightly beaten
1/2 tsp. dill seed
Garlic powder to taste
1 (8 oz.) can refrigerated crescent rolls
Poppy seeds

Combine first 6 ingredients in small bowl. Stir well. Set aside. Unroll crescent rolls and join two sides by pinching together the dough. Spread cream mixture over rolls. Pull sides up and ends pinch together so that its sealed. Place on greased baking sheet, baste with beaten egg and sprinkle with poppy seeds. Bake at 375 degrees for 12 to 15 minutes.