Unroll crescent roll dough onto a lightly floured surface. Press seams and perforations together and roll into a 14 x 10 inch rectangle. Spread sausage over dough to within a 1/2 inch of the edges. Sprinkle all herbs evenly over sausage. Roll up from the long side; seal completely and tightly in plastic wrap and refrigerate for at least one hour. Using a sharp knife cut 12 slices from your sausage log. Place one inch apart on an ungreased baking pan. Bake at 375 degrees for 15 minutes or until golden brown.