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1
In small bowl, combine filling ingredients; mix well, refrigerate.
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2
Grease 13x9 inch pan.
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3
In large bowl, combine flour mixture with yeast from foil packet, pine nuts, parsley, basil, tarragon and garlic powder; mix well.
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4
Stir in hot water, butter and egg until dough pulls away from sides of bowl.
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5
Turn dough out onto lightly floured surface.
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6
With greased or floured hands, shape dough into a ball.
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7
Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness.
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8
Cover dough with large bowl; let rest 5 minutes.
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9
Divide cream cheese mixture into 12 equal pieces; flatten each to a 3 inch circle.
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10
Place cheese piece on center of each circle.
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11
Wrap dough around cheese, pressing edges of dough to seal.
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12
Place rolls, seam side down, in greased pan.
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13
Cover loosely with greased plastic wrap and cloth towel.
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14
Let rise in warm place for 30 minutes or until doubled in size.
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15
Heat oven to 375F (190C).
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16
Uncover dough.
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17
In small bowl, beat egg white and milk until well blended.
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18
Brush over rolls.
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19
Sprinkle with Parmesan cheese.
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20
Bake for 20 to 30 minutes or until golden brown.
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21
Serve warm.
