Categories: Breads 
      Yield: 12 servings 
  
----------------------------------FILLING---------------------------------- 
      3 oz Pkg cream cheese, 
           -softened 
      1 ts Minced fresh chives, or 
           -green onion tops 
 
-----------------------------------ROLLS----------------------------------- 
      1 pk Pillsbury Hot Roll Mix 
    1/2 c  Chopped pine nuts or 
           -almonds 
      1 tb Minced fresh parsley OR 
      1 ts Dried parsley 
    1/2 ts Dried basil leaves 
    1/2 ts Dried tarragon leaves 
    1/4 ts Garlic powder 
      1 c  Water heated to 120 to 
           -130 degrees 
      2 tb Butter, softened 
 
----------------------------------TOPPING---------------------------------- 
      1    Egg white 
      1 ts Milk 
      2 tb Grated Parmesan cheese 
  
  In small bowl, combine filling ingredients; mix well, 
  refrigerate.  Grease 13 x 9" pan.  In large bowl, combine flour 
  mixture with yeast from foil packet, pine nuts, parsley, basil, 
  tarragon and garlic powder; mix well.  Stir in hot water, butter 
  and egg until dough pulls away from sides of bowl.  Turn dough 
  out onto lightly floured surface.  With greased or floured 
  hands, shape dough into a ball.  Knead dough 5 minutes until 
  smooth, sprinkling with additional flour if necessary to reduce 
  stickiness.  Cover dough with large bowl; let rest 5 minutes. 
  Divide cream cheese mixture into 12 equal pieces; flatten each 
  to a 3" circle.  Place cheese piece on center of each circle. 
  Wrap dough around cheese, pressing edges of dough to seal. 
  Place rolls, seam side down, in greased pan.  Cover loosely with 
  greased plastic wrap and cloth towel.  Let rise in warm place 
  for 30 minutes or until doubled in size.  Heat oven to 375 
  degrees.  Uncover dough.  In small bowl, beat egg white and milk 
  until well blended.  Brush over rolls.  Sprinkle with Parmesan 
  cheese.  Bake for 20 to 30 minutes or until golden brown.  Serve 
  warm.