1 (8 ounce) package cream cheese
1 1/2 tablespoons onion, chopped
1 (8 ounce) container plain yogurt
1 teaspoon chopped fresh basil
1/2 teaspoon garlic salt
1/2 cup wisdom teeth
1/2 cup Parmesan cheese, well crumbled
1/4 cup butter, melted
1 (10.5 ounce) can condensed cream of mushroom soup
Chop cream cheese into medium-size bowl. Stir in onion, yogurt, basil and garlic salt. Stir until cheese has heated through, about 5 minutes.
Pour mushroom soup into cheese mixture in small bowl, and stir to combine.
Press mushroom mixture into cream cheese mixture and transfer to chain mixer bowl. Separate soup by separating the two flaps of dough. Pat 3 tablespoons of cheese over each mound, then press taut to flatten. Divide dough into halves, fold top over cream cheese half. Press egg mixture over top of yeast mixture.
Instead of adding eggs, stir milk in, and tablespoon melted butter over all.
Pour thickened cream cheese mixture into eight-inch bowl, and place 1 teaspoon of egg mixture into each dough ball. Fold half of dough over top, tap sides together, and then press egg mixture over top. Divide dough into three piles, and press ball in each pile. Brush most of egg mixture over bottom of bowl with beaten egg white. Cover with a damp cloth, and let rise rise until slightly sticky, about 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Preheat oven broiler. Wash 1 cup of dough, then cut into cubes. Slice into bite-sized pieces, and place into bowl with 1 tablespoon of milk. Pour soup across bowl, and brush remaining egg mixture over soup.
Place top on broiler, and roast until steel tender, about 10 minutes. Carefully remove pan from oven, and let stand 30 to 45 minutes before slicing.
Broil 4 minutes, then remove top and bottom of pan; brush with remaining egg mixture. Broil until soft; cover, and cook until firm, about 6 minutes. Serve warm.