3 cans refrigerated crescent roll dough
1/2 cup (1 stick) butter
garlic powder
oregano
1 large onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup sun dried tomatoes, finely chopped
2 cups favorite shredded cheese
2 teaspoons basil
2 teaspoons oregano
2 teaspoons garlic powder

Preheat oven 375°F. Put butter in Bundt pan and place pan in oven until butter melts. Remove from oven. Sprinkle melted butter with garlic powder and oregano. Remove crescent roll dough from cans. Unroll all 6 cylinders of dough (2 cylinders of dough in each can) and sprinkle onion, pepper, sun dried tomatoes, shredded cheese and herbs on each. Carefully roll back up and arrange next to each other in a ring around bottom of Bundt pan.

Bake for 25 to 35 minutes or until golden brown. Remove pan to wire rack and cool 5 minutes. Turn bread out onto platter, slice and serve while warm.

A variation I like is to omit green pepper, shredded cheese and herbs and instead use 1 cup chopped walnuts and 1 1/2 to 2 cups Gorgonzola cheese along with onion and sun dried tomatoes.

Submitted by: Rose