Ingredients
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1/4 cup fresh parsley
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2 tbsp fresh rosemary
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2 tbsp fresh oregano
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3/4 stick (6 tbsp) butter, softened
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1 tsp minced garlic
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1 (8 oz) tube refrigerated crescent roll
Steps
1
Preheat the oven to 400°F. Chop the parsley, rosemary, and oregano. In a small bowl, mix the butter, herbs, and garlic. Season with salt and pepper.
2
On a large sheet of parchment paper, unroll the dough, firmly pressing perforations to create 1 large sheet. Spread the herb butter over the dough. Starting from the short side of the rectangle, roll the dough up jelly-roll style. Using a serrated knife, cut into ½-inch-thick slices. (If dough is too soft to slice, refrigerate 30 min., until firm.)
3
Arrange the slices on a parchment-lined baking sheet and bake 15 min., until golden brown.
