1. Preheat your oven to 375 F (190 C). Melt the unsalted butter in a small microwave-safe bowl or a small saucepan over low heat.

2. To the melted butter, add the minced garlic, chopped fresh rosemary, chopped fresh parsley, dried oregano, 1/4 teaspoon sea salt, and a pinch of black pepper. Stir everything together until well combined.

3. Carefully unroll the can of refrigerated crescent rolls. Do not separate the individual triangles yet. Lay the dough flat on a clean surface or a cutting board.

4. Generously brush about half of the herb butter mixture over the entire surface of the crescent roll dough. Use a pizza cutter or a sharp knife to cut the dough into 12-16 equal pieces.

5. Arrange the cut dough pieces in a single layer in a 9-inch cast-iron skillet or an oven-safe baking dish. They should be relatively close together, but not overcrowded.

6. Brush the remaining herb butter mixture over the tops of the arranged dough pieces. Sprinkle a little extra sea salt over the rolls.

7. Place the skillet in the preheated oven and bake for 12-15 minutes, or until the rolls are golden brown and puffed up. Keep an eye on them towards the end of the baking time.

8. Carefully remove the skillet from the oven. Let the rolls cool for a minute or two before serving them warm directly from the skillet.