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.