1 tube refrigerated crescent rolls
1/4 cup fresh basil leaves, thinly sliced
1 1/2 tsp minced fresh rosemary
1 egg beaten
grated fresh cheese

Preheat oven to 375°

Unroll crescent dough and separate into two rectangles. On a lightly floured surface, roll each into a 10-in. x 7-in. rectangle, sealing seams and perforations.

Place one rectangle on an ungreased baking sheet. Sprinkle basil and rosemary to within 1/2 in. of edges. Top with remaining dough; pinch edges to seal. Brush with egg; sprinkle with cheese. You may want to grate some cheese with the basil and rosemary to act as a "glue".