Ingredients:
1 egg, slightly beaten (or egg substitute equivalent)
1 can refrigerated crescent rolls
1/2 teaspoon garlic powder
1 teaspoon dried chives
1 teaspoon dried parsley flakes
1 (8-ounce) package light or fat-free cream cheese, softened
2 teaspoons poppy seeds
Directions
In a small mixing bowl, combine cream cheese, parsley, chives, and garlic powder and set aside. On a floured surface, unroll the crescent rolls into rectangles and combine to make one long rectangle. Spread on cream cheese mixture and roll up like a pinwheel, staring at the long side. Seal edges. Spray cookie sheet with cooking spray. Place roll onto cookie sheet and brush with egg and sprinkle with poppy seeds. Score 1/2 inches along the roll (not all the way through). Pull apart so that your scoring will not completely seal back up during baking. Bake at 375 degrees until golden brown.
Servings: 6 servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy
Show: Paula's Home Cooking
Ratings for this Entry:
Submitted on January 1, 2009
My daughter (age 6) and I made it we realy liked it. We made 2 loaf instead of one long one. That way it gave her one to make almost by herself.
