Heat oven to 375°F. In small bowl, mix all chopped herbs.
Separate dough into 16 triangles. Sprinkle each with 1 teaspoon herb mixture; press lightly into dough. Roll up each triangle, starting at shortest side and rolling to opposite point. On ungreased cookie sheets, place rolls point sides down; curve each into crescent shape.
In small bowl, beat egg and water until blended. Brush egg mixture over tops of rolls. Place 1 herb leaf on top of each roll; brush egg mixture over top of leaf.
Bake 10 to 12 minutes or until golden brown. Serve warm.