by Sarah Landes
1 8 oz. can Pillsbury Refrigerated crescent dinner rolls
1/2 tsp. dried marjoram leaves
1/2 tsp dried basil leaves
1 egg white, beaten
Heat oven to 375°. Grease cookie sheet, separate dough into 8 triangles. In small bowl, combine marjoram and basil. Mix well. Sprinkle herb mixture evenly over triangles. Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls on greased cookie sheet leaving 1 inch diameter circle in center (look like a pinwheel). Brush with beaten egg white. Bake for 11 to 15 min or until golden brown. Transfer to serving dish. Serves 8.
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