IN a small skillet, saute garlic and onion in butter over medium heat for 2-3 minutes or until tender.
UNROLL crescent dough; seal perforations and press into 6"x4" rectangles.
TRANSFER one rectangle to an ungreased baking sheet and top with half of the onion mixture.
TOP with the second rectangle and the rest of the onion mixture.
SPRINKLE with italian seasoning.
BAKE at 400 degrees for 10-12 minutes or until golden brown.
CUT into 4 wedges.
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