Patty is a food and drink writer/editor whose work has appeared in Eater, Food Network, The Kitchn, and more.

–2 (8-ounce) cans Pillsbury Original Crescent Roll Dough

–½ teaspoon dried thyme, rosemary, and oregano

If you, like I, always forget to take butter out in advance, here’s my trick: Cut the butter into small cubes, then place it in a heat-safe bowl on the back half of your stovetop as the oven preheats.

–2 (8-ounce) cans Pillsbury Original Crescent Roll Dough

–2 tablespoons Demerara or turbinado sugar, for sprinkling

I forgot to line my pan with parchment paper, but luckily had no trouble popping the loaf out.