1. Prepare your baking surface: Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

2. Unroll the dough: Carefully unroll the crescent roll dough sheet onto the prepared baking sheet. If using perforated dough, gently pinch together any seams to create a solid surface.

3. Spread the flavor base: In a small bowl, combine the drained and finely chopped sun-dried tomatoes, chopped fresh basil, chopped fresh oregano, olive oil, garlic powder, salt, and black pepper. Mix everything until well combined.

4. Distribute the filling: Evenly spread the tomato and herb mixture over the entire surface of the crescent roll dough, leaving about a 1/2-inch border around the edges. This ensures every bite is packed with flavor.

5. Roll it up: Starting from one of the longer sides, carefully and tightly roll the dough into a log. Once rolled, gently pinch the ends to seal them.

6. Shape and top: Transfer the log seam-side down onto the parchment-lined baking sheet. If desired, sprinkle the top with grated Parmesan cheese for an extra savory crust.

7. Bake to golden perfection: Bake for 18-22 minutes, or until the bread is golden brown and cooked through. The exact time may vary slightly depending on your oven.

8. 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 cutting board. Slice and serve warm.