Rosemary/Basil  Flatbread

Ingredients:  1 pkg Pillsbury Crescent Rolls        Parmesian cheese     handful of basil & 4 stems of rosemary     11/2 TBS butter

On a cookie sheet, pat out 1/2 unrolled crescent rolls. Pat very thin in a long rectangle. Place washed and dried basil leaves and chopped fine rosemary on the pastry rectangle. Place the remaining 1/2 unrolled crescent rolls on top and pat to cover the bottom. pinch edges together. Baste with butter and sprinkle with parmesian cheese. Bake for 7-9 minutes. Remove when golden brown. Cut in wedges and serve warm immediately. YUMMM!