Spinach Roll

From Diane...

12 Rhodes rolls, thawed and raised

1 (8 oz.) pkg. cream cheese, softened

3 cups fresh or frozen spinach, chopped

1/2 tsp. basil

1/2 tsp. rosemary

1 egg

1/4 cup Parmesan cheese

2 cups ham, chopped

1 cup fresh mushrooms, sliced

1/2 cup onion, chopped

1 clove garlic, minced

2 TB butter

1/4 tsp. pepper

1/4 tsp. salt

Roll dough into a 10X13 inch rectangle on a greased cookie sheet. Combine cream cheese, spinach, basil, rosemary, egg, cheese, and ham, then spread down the middle of the dough. Saute mushrooms, onion, garlic, butter, salt and pepper until vegetables are softened. Layer over cream cheese mixture. Roll both sides up, overlapping each other. Cut 4 (1 inch) slits on the top of the roll. Baste the top of the roll with a beaten egg, sprinkle Parmesan cheese on top. Bake at 350 for 45 minutes. Cover with foil for the last 15 minutes so the roll doesn't get too brown.