Step 1

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Step 2

Make the herbed butter: Add the butter, sage, rosemary, and salt to a small pot set over medium heat and stir until the butter is fully melted, about 2-3 minutes. Remove the pot from the heat and set aside until ready to use.

Step 3

Separate the crescent roll dough along the perforated edges, creating 16 triangles. Place a fig half at the base of each dough triangle, brush with honey, and roll to enclose. Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter.

Step 4

Bake, rotating and swapping the baking sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.

Step 5

Drizzle with the remaining honey and top with freshly ground black pepper.

Step 6

Enjoy!