8 oz. pkg. cream cheese
1/2 tsp. lemon juice
1/2 tsp. dried basil
1/4 tsp. onion salt
1/8 tsp. dried thyme
1/8 tsp. dried oregano
1 c. finely chopped cooked chicken
1/3 c. finely chopped celery
2 oz. jar drained, chopped pimento
2 (8 oz.) cans refrigerated crescent dinner rolls
1 beaten egg
1 1/2 tsp. sesame seed

Combine cream cheese, juice and seasonings, mixing until well blended. Stir in chicken, celery and pimento; mix well. Separate dough into eight rectangles; firmly press perforations to seal. Spread each rectangle with cream cheese mixture, leaving 1/2 inch of dough on one long edge. Roll up, starting with long edge. Seal edges. Brush with egg; sprinkle with sesame seed. Cut each roll into four pieces. Place, seam side down, on lightly greased cookie sheet. Bake at 375 degrees, 15 to 20 minutes or until golden brown. Serve immediately. Makes 32 appetizers.