1. 1. Prepare Your Workspace and Preheat the Oven: Start by preheating your oven to 375 F (190 C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This also helps the bread achieve an even bake.

2. 2. Mix the Savory Fillings: In a medium bowl, combine the chopped Kalamata olives, chopped sun-dried tomatoes, crumbled feta cheese, chopped fresh rosemary, 1 tablespoon of olive oil, garlic powder, black pepper, and optional red pepper flakes. Stir everything together until the ingredients are well distributed and coated in the olive oil. This ensures every bite of your bread will be packed with flavor.

3. 3. Unroll and Prepare the Dough: Carefully unroll the can of refrigerated olive oil oat crescent roll dough onto your prepared baking sheet. Do not separate the triangles. Instead, gently press together the seams where the triangles meet to form a single, rectangular sheet of dough. You want a relatively flat surface to spread your filling.

4. 4. Spread the Filling Evenly: Spoon the olive and feta mixture over the entire surface of the dough, leaving a small border (about half an inch) around the edges. Use the back of a spoon or a spatula to spread the filling as evenly as possible.

5. 5. Roll Up the Dough: Starting from one of the longer sides, carefully roll up the dough tightly into a log. Take your time to keep the roll snug, as this will help hold the fillings in place during baking. Once rolled, pinch the seam closed to secure it.

6. 6. Form and Bake the Loaf: Gently curve the log into a crescent or horseshoe shape on the baking sheet. Brush the top and sides of the dough with a little extra olive oil. This helps create a beautiful golden crust. Bake for 18-22 minutes, or until the bread is golden brown and sounds hollow when tapped.

7. 7. Cool and Serve: Once baked, remove the bread from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack. This allows it to set slightly. Slice and serve warm, or at room temperature.