1/4 c. chopped parsley
1/4 c. chopped chives
2 pkg. refrigerator crescent rolls
1 egg yolks, beaten
1 tbsp. water

Heat oven to 375 degrees. Unroll 1 package of rolls onto floured surface. Do not separate. Overlap 2 dough rectangles, about 1/4 inch to form 7 x 13 inch rectangle. Sprinkle with parsley and chives. Roll up from short side. Pinch edge to seal. Cut in 12 pieces. Repeat. Overlap pieces on foil lined cookie sheet to form 9 inch ring. Brush yolk over ring. Bake for 20 minutes.