1. Preheat your oven to 375 F (190 C). Lightly grease a 9-inch cast iron skillet or a similar oven-safe baking dish with a little butter or cooking spray.

2. Unroll the can of crescent rolls onto a clean surface. Separate the dough along the perforations into individual triangles.

3. In a small microwave-safe bowl, melt the unsalted butter. Add the minced garlic, finely chopped fresh rosemary, finely chopped fresh thyme, dried oregano, and black pepper to the melted butter. Stir everything together until well combined.

4. Lay out the crescent roll triangles on your prepared skillet, arranging them in a circle with the wider ends towards the center and the points facing outwards. Overlap them slightly if needed to fit. Using a pastry brush, generously brush the herb butter mixture over the entire surface of the crescent roll dough.

5. Evenly sprinkle the flaky sea salt over the buttered dough.

6. Place the skillet in your preheated oven and bake for 15-20 minutes, or until the crescent rolls are puffed up, golden brown, and cooked through.

7. Once baked, carefully remove the skillet from the oven. Let the bread cool for just a minute or two before serving warm. The rolls will be easy to pull apart directly from the skillet.