1/4 tsp. each dried basil, oregano and rubbed sage
1/4 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup minced fresh parsley
2 cups shredded part-skim mozzarella cheese
2 large eggs, lightly beaten
1/4 cup butter, cubed
1/2 cup sliced fresh mushrooms
1 medium onion, chopped
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tsp. prepared mustard
1 tube (8 ounces) refrigerated crescent rolls