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

2. Carefully unroll the can of refrigerated crescent dinner rolls onto a lightly floured surface. If using perforated dough, gently press and pinch the seams together to form a solid rectangle. Lightly dust the top of the dough with a little more flour.

3. Using a sharp knife or a pizza cutter, cut the dough into 8 equal squares, roughly 3×3 inches.

4. Take one square of dough and gently press it into the cavity of a standard muffin tin, creating a bowl shape. Repeat with the remaining dough squares, placing them into separate muffin tin cavities.

5. In a small bowl, lightly beat the large egg. Using a pastry brush, gently brush the tops and edges of each dough bowl with the beaten egg. If desired, sprinkle a pinch of everything bagel seasoning over each bowl.

6. Place the muffin tin into the preheated oven. Bake for 15-20 minutes, or until the bread bowls are puffed up, golden brown, and cooked through.

7. Once baked, carefully remove the muffin tin from the oven. Let the mini bread bowls cool in the muffin tin for about 5 minutes before gently twisting and lifting them out. Transfer them to a wire rack to cool completely before filling.

8. Once cooled, fill your mini sourdough bread bowls with your favorite fall dips, creamy soups, or a small salad.