4 tbsp. grated Parmesan cheese
1/4 tsp. thyme leaves
2 (8 oz.) pkgs. refrigerated crescent dinner rolls
1 egg white, beaten
Sesame seeds

In small bowl, mix cheese and thyme.

Preheat oven to 375 degrees F.

Separate dough into eight rectangles. Press perforations together on each rectangle. Brush some egg white over each rectangle.

Sprinkle cheese mixture over six rectangles. Stack three cheese-topped rectangles, then top with a plain one. Repeat with remaining four rectangles. Cut each stack lengthwise in half; then cut each half crosswise in half. Cut each quarter into two triangles. Sprinkle rolls with sesame seeds. Bake on large cookie sheet 10 to 15 minutes until golden.