In small skillet saute garlic and onion in butter over medium heat for 2 to 3 minutes or until tender.
Unroll crescent dough and seal perforations; press into two 6-inch x 4-inch rectangles.
Transfer one rectangle to ungreased baking sheet and spread with half of the garlic/onion mixture. Top with second rectangle and top with remaining garlic/onion mixture. Sprinkle with the Italian Seasoning.
Bake at 400° for 10 to 12 minutes or until golden brown. Cut into 4 wedges.