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

2. Carefully open the can of sourdough crescent roll dough. Unroll the dough onto a clean surface and separate it into individual triangles along the perforations.

3. Take each crescent roll triangle and cut it into 2-3 smaller pieces. You can simply cut them crosswise or into rough squares. The goal is to create bite-sized pieces that are easy to pull apart later.

4. In a medium-sized bowl, melt the unsalted butter. Add the minced garlic, chopped fresh parsley (if using), salt, and black pepper. Stir everything together until well combined.

5. Add the cut-up dough pieces to the bowl with the garlic butter mixture. Toss gently with a spoon or your hands until all the dough pieces are evenly coated. Make sure each piece gets a good covering of the flavorful butter.

6. Arrange the coated dough pieces close together on the prepared baking sheet. You can create a loose mound or arrange them in a circular pattern, leaving a small amount of space between them so they can expand and still bake evenly. If using, sprinkle the grated Parmesan cheese evenly over the top of the dough pieces.

7. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the bread is golden brown and cooked through. The exact time may vary slightly depending on your oven, so keep an eye on it.

8. Once baked, remove the bread from the oven. Let it cool for just a minute or two before transferring it to a serving platter. Serve warm and encourage everyone to pull apart the delicious, buttery pieces.