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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is from Paula Deen, YUMMMY! Ingredients:
1 (8-ounce) package light or fat-free cream cheese, softened |
1 teaspoon dried parsley flakes |
1 teaspoon dried chives |
1/2 teaspoon garlic powder |
1 can refrigerated crescent rolls |
cooking spray |
1 egg, slightly beaten (or egg substitute equivalent) |
2 teaspoons poppy seeds |
Directions:
1. In a small mixing bowl, combine cream cheese, parsley, chives, and garlic powder. Set aside. On a floured surface, unroll the crescent rolls into rectangles and combine to make 1 long rectangle. Spread cream cheese mixture on and roll up like a pinwheel, starting at the long side. Seal edges. Spray a cookie sheet with cooking spray. Place roll on the cookie sheet, brush with egg, and sprinkle with poppy seeds. Score at 1/2-inch intervals along the roll (not all the way through). Pull apart slightly so that your scoring will not completely seal back up during baking. Bake until golden brown. (see crescent roll directions for minutes.)
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