On a piece of parchment or wax paper, unroll the crescent rolls and press the seams together to form a rectangular piece. This will be wrapped completely around the piece of the cheese. I think it is easiest to pull apart the rolls, put them back together so they are slightly overlapping, and then press together so the edges are well sealed.
Spread the Dijon over the dough, and then sprinkle with the basil.
Place the Havarti in the middle of the dough. Bring the dough up and around the cheese, pressing along the edges to seal. The parchment or wax paper will help you lift it without over-stretching. Tip: I often have excess along two of the edges, so I slice this off, twirl the two strips of dough and lay them crisscross along the top for an easy, decorative touch. (See photo.)
Place on an ovenproof serving dish. No need to grease. Prep ahead tip: at this point, you may cover and refrigerate for several hours. Set on counter for 20-30 minutes before baking.
Preheat the oven to 350℉. While oven is heating, brush the beaten egg all over the dough, and then sprinkle with the sesame and/or poppy seeds.
Bake, uncovered, for 20 minutes or until golden brown. As all ovens vary, check a few minutes early. When the top is nicely golden, remove from the oven and allow to rest for 5 minutes before serving with crackers and optional apple slices.
