1. Preheat your oven to 375 F (190 C). Melt the unsalted butter in a small microwave-safe bowl or saucepan. Stir in the minced garlic, chopped fresh parsley, chopped fresh chives, dried oregano, and black pepper until well combined.

2. Carefully open the can of refrigerated crescent rolls. Unroll the dough onto a clean cutting board or lightly floured surface, keeping it as one large rectangle.

3. Using a pastry brush, spread about half of the melted herb butter mixture evenly over the entire surface of the crescent roll dough rectangle.

4. Separate the crescent roll dough into individual triangles along the pre-perforated lines. Starting from the wide end of each triangle, gently roll it up towards the pointed tip. You will have 8 individual crescent rolls.

5. Lightly grease a 9-inch cast iron skillet or a similarly sized oven-safe baking dish. Arrange the rolled crescent rolls in the skillet, starting from the outside edge and working your way inward, forming a circle. They should be touching slightly.

6. Drizzle the remaining herb butter mixture over the tops of the arranged rolls in the skillet. Sprinkle a generous amount of flaky sea salt over all the rolls.

7. Place the skillet in the preheated oven and bake for 12-15 minutes, or until the rolls are golden brown on top and cooked through.

8. Carefully remove the skillet from the oven. Let the rolls cool for just a minute or two in the skillet before serving them warm. They are best enjoyed fresh from the oven.