In small bowl, combine filling ingredients; mix well, refrigerate. Grease 13 x 23 cm pan. In large bowl, combine flour mixture with yeast from foil packet, pine nuts, parsley, basil, tarragon and garlic powder; mix well. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide cream cheese mixture into dozen equal pieces; flatten each to a 8 cm circle. Place cheese piece on center of each circle. Wrap dough around cheese, pressing edges of dough to seal. Place rolls, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes or until doubled in size. Heat oven to 375 degrees. Uncover dough. In small bowl, beat egg white and milk until well blended. Brush over rolls. Sprinkle with Parmesan cheese. Bake for 20 to 30 minutes or until golden brown. Serve warm.