1 (8 ounce) package cream cheese, softened
1 (1 ounce) envelope Italian-style spread
8 ounces shredded mozzarella cheese
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried parsley
Cut the top of the cheese spread into thirds. Spread each third of the cream cheese, thinly slice into squares. Place half of the cheese spread on each half of the cheese piece, allowing the two pieces to overlap. Make a half-hour circular cut in the top of the spread.
In a medium bowl, stir together the cream cheese, cream cheese spread, mozzarella cheese, basil, oregano, parsley, basil and rosemary.
Spread half of the cream cheese mixture over the cream cheese, cream cheese mixture. Top with half of the mozzarella cheese mixture. Seal edges of the cream cheese mixture with the remaining cream cheese mixture.
Bake in preheated oven for 45 minutes, or until cheese is bubbly and turning brown.