1. Preheat your oven to 375 F (190 C). Lightly grease a 9-inch oven-safe skillet or a round baking dish with a little butter or non-stick spray.

2. Carefully open the can of crescent rolls. Unroll the dough onto a clean surface, keeping it in one large rectangle if possible. If it’s already separated into triangles, gently press the seams together to form a single sheet.

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

4. Using a pastry brush, generously spread about two-thirds of the herb butter mixture evenly over the entire surface of the crescent roll dough.

5. Starting from one of the longer sides, tightly roll up the crescent dough into a log. Once rolled, use a sharp knife to cut the log into 8-10 equal-sized slices, each about 1 to 1.5 inches thick.

6. Place the sliced rolls cut-side up in the prepared skillet, arranging them in a circular pattern. They can be touching slightly, as they will expand as they bake.

7. Brush the remaining herb butter mixture over the tops of the rolls in the skillet. Sprinkle generously with sea salt flakes. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the rolls are golden brown on top and cooked through. The edges should be slightly crispy, and the centers soft and fluffy.

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. They are best enjoyed fresh out of the oven!