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

2. In a small microwave-safe bowl or saucepan, melt the unsalted butter. Stir in the minced garlic, chopped fresh rosemary, chopped fresh thyme, 1/2 teaspoon sea salt, and black pepper. Let the mixture sit for a few minutes to allow the flavors to meld.

3. Open the cans of refrigerated crescent rolls. Carefully unroll each can of dough and separate the triangles along the perforations. You should have 16 triangles in total.

4. Lay out each crescent roll triangle on a clean surface. Using a pastry brush, lightly brush the butter-herb mixture over the surface of each triangle. Starting from the wide end, tightly roll up each crescent roll towards the pointed end.

5. Arrange the rolled crescent rolls in a circular pattern in your prepared skillet, starting from the outside edge and working your way inward. They should fit snugly, touching each other.

6. Brush any remaining garlic herb butter mixture over the tops of the rolls. If using, sprinkle the grated Parmesan cheese evenly over the rolls. Place the skillet in the preheated oven.

7. Bake for 15-20 minutes, or until the rolls are puffed up, golden brown on top, and cooked through.

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