1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Carefully unroll the crescent dough sheet onto a lightly floured surface. If using regular crescent rolls, unroll them and firmly press the perforations together to create a solid sheet. Lightly dust the top of the dough with a little extra flour.

3. Using a sharp knife or a pizza cutter, cut the dough sheet into four equal squares.

4. Gently stretch each dough square slightly. Place each square into a greased muffin tin cup or shape it around the bottom of an oven-safe bowl turned upside down on your prepared baking sheet. If using a muffin tin, press the dough gently into the cup, allowing the edges to come up the sides to form a bowl shape. If using inverted bowls, drape the dough over the bowl and gently press it to conform to the shape.

5. In a small bowl, whisk together the olive oil (or melted butter), garlic powder, dried Italian seasoning, salt, and black pepper.

6. Lightly brush the tops and sides of your shaped dough with the seasoned oil mixture. Place the baking sheet or muffin tin in the preheated oven. Bake for 15-20 minutes, or until the bread bowls are golden brown and puffed up.

7. Once baked, carefully remove the bread bowls from the oven. Let them cool for a few minutes on the baking sheet. If you used inverted bowls, carefully remove the bread from the bowls. If you used a muffin tin, gently lift them out. Using a small knife, carefully cut a circle in the top of each bread bowl and scoop out some of the soft interior bread to create a cavity for your soup.

8. Fill your warm, freshly baked bread bowls with your favorite hot soup and serve right away.