1 (8 oz.) cream cheese, softened
1/2 tsp. lemon juice
1/2 tsp. dried basil, crushed
1/2 tsp. onion salt
1/8 tsp. oregano, dried
1/8 tsp. thyme, dried
1 c. finely chopped, cooked chicken
1/3 c. finely chopped green olives
2 (8 oz.) cans crescent rolls
1 egg, beaten
1 1/2 tsp. sesame seeds

Combine first 8 ingredients. Separate dough into 8 rectangles, press perforations to seal. Place 1/8 of mix in each rectangle and roll from long end. Seal, brush with egg and sprinkle with sesame seeds. Cut each roll into 4 pieces. Bake on greased cookie sheet at 375 degrees for 15 to 20 minutes. Makes 32.

This can be baked, cooled and frozen ahead for a month. Simply thaw and reheat in foil for 8 to 10 minutes until hot (at 375 degrees).