1 tablespoon minced fresh oregano
1 Heat oven to 350°F. Line a 15 x 10-inch baking pan with parchment paper.
2 Combine the oregano, rosemary and thyme in a small bowl.
3 Unroll crescent roll dough; separate into eight triangles. Top each with 1 tablespoon fontina and 1/2 teaspoon herbs.
4 Roll up each from the wide end. Place rolls point side down 2 inches apart on prepared pan. Brush with egg wash. Sprinkle with remaining herbs.
5 Bake for 12-14 minutes or until golden brown. Serve warm.
Both an excellent table and cooking cheese, fontina is considered one of the most versatile cheeses in the world. It has a slightly tart, nutty flavor and melts to a delicious filling in the rolls.