1 (8 oz.) pkg. cream cheese, softened
1 tsp. parsley flakes
1 tsp. dried basil
1 tbsp. chopped chives
1/2 tsp. dill seeds
1/8 tsp. garlic powder
1 (8 oz.) can crescent dinner rolls
1 egg, slightly beaten
1/2 tsp. poppy seeds

Combine first six ingredients. Stir well and set aside. Unroll rolls into two rectangles, press perforations to seal. Spread cream cheese mixture over rolls to 1/2" of edge. Roll jelly roll fashion, starting at a long side. Pinch edges to seal. Place on a lightly greased cookie sheet. Using kitchen shears, cut 1/2" slices, being careful not to cut completely through the dough. Brush with egg and sprinkle with poppy seeds. Bake at 375 degrees for 12 to 15 minutes. This makes approximately 18 to 20 pieces.