Take cheeses and combine in a food processor on low power (you want it to be crumbly not smooth). Remove cheese from processor and work a bit with hands until you have a smooth ball. Place cheese ball onto a piece of plastic wrap and wrap very loosely. Pat cheese out into a disk approximately 3/8 - 1/2 inch thick and 3 - 4 inches in diameter. Secure plastic wrap and place in the 'fridge to chill. Take the Crescent rolls out of the can and seperate into 2 equal sections. Squish it up into a ball and then re-roll to remove perferations. Roll dough out into a disk approximately 2 inches bigger all around than your cheese disk. Place cheese disk onto dough and fold the pastry up over in a circular manner, pleating as you go. Pinch the dough together very tightly. With a sharp knife, cut a hole between the size of a dime and a nickle out of the middle of the dough, pinch the exposed edges together very well. Sprinkle a few anise seeds onto the cheese through the hole. Paint the entire thing with melted butter. Preheat oven to 350 degrees F and cook for 20 minutes.