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

Combine cream cheese, juice, and seasonings; mix well. Stir in chicken, celery, and pimento. Separate dough into 8 triangles. Firmly press perforations to seal. Spread each rectangle with cheese and chicken mixture, leaving 1/2 inch dough on one long edge. Roll up and seal edge. Brush with egg and sprinkle with sesame seeds. Cut rolls into 4 pieces each (32 total). Place, seam side down, on greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes until golden brown. Serve immediately.