1. Preheat Your Oven and Prepare Your Baking Sheet: Start by preheating your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make cleanup a breeze.

2. Unroll and Separate the Crescent Rolls: Carefully unroll the can of sourdough crescent rolls. You’ll notice they are typically perforated into triangles. Gently separate each triangle.

3. Form the Bread Bowl Bases: Take two crescent roll triangles and overlap the wider ends slightly. Pinch them together firmly to create a larger, roughly rectangular piece of dough. Repeat this with the remaining triangles, creating four larger dough pieces in total.

4. Shape the Bowls and Add Seasoning: Gently press each combined dough piece into a small, bowl-like shape. You can use a small, inverted oven-safe bowl or ramekin as a guide, or simply freehand it. Place these shaped dough pieces onto your prepared baking sheet. In a small bowl, whisk together the olive oil, garlic powder, Italian seasoning, and optional red pepper flakes. Brush this mixture evenly over the outside of each dough bowl.

5. Add the Cheesy Goodness: Sprinkle about a quarter cup of shredded cheese into the bottom of each dough bowl. Don’t be shy – the cheese will melt and create a delicious, savory layer.

6. Bake Until Golden Brown: Transfer the baking sheet to your preheated oven. Bake for 15-20 minutes, or until the bread bowls are golden brown and the cheese is bubbly and melted. Keep an eye on them to prevent over-browning.

7. Cool Slightly and Fill: Once baked, carefully remove the bread bowls from the oven. Let them cool on the baking sheet for a few minutes before gently transferring them to serving plates. This cooling time allows them to firm up slightly.

8. Serve with Your Favorite Soup: Ladle your warm, prepared soup directly into the cheesy sourdough bread bowls. Serve immediately and enjoy!