1 (18 ounce) can whole wheat flour
1 (4 ounce) can refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
1/2 cup diced onion
1/2 cup chopped celery
1 teaspoon dried sage
1 teaspoon dried sage onion flakes
1 teaspoon dried parsley
salt to taste
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix whole wheat flour, refrigerated crescent roll dough, cream cheese, onion, celery, sage, sage onion flakes, parsley and salt. Refrigerate dough.
On a floured surface, roll the dough out to 1/4 inch thickness. Cut into 1 inch strips. Place on a baking sheet.
Bake inside a 9x13 inch baking dish. Bake uncovered at 350 degrees F (175 degrees C) for 8 to 10 minutes.