Lay crescent dough in a casserole for a quick-and-easy dinner almost too good to be true

Embrace the simplicity and deliciousness of laying crescent dough in a casserole. This easy-to-follow guide will walk you through the process, ensuring a mouthwatering dinner that’s quick and satisfying.Ingredients:
INGREDIENTS QUANTITY
Butter 4 tablespoons
Garlic, minced 2 cloves
Parsley, finely chopped 1 tablespoon
Premade croissant dough sheet (e.g., Pillsbury) 1 8-ounce package
Onions, thinly sliced 2 medium
Red bell peppers, thinly sliced 4 large
Frozen cooked Italian meatballs, thawed and halved 2 16-ounce packages
Marinara sauce 3½ cups
Shredded cheddar cheese 2 cups
Shredded mozzarella cheese 2 cups
Instructions:
Preparing the Garlic-Herb Butter:
Preheat the oven to 375 degrees Fahrenheit.
In a small saucepan, melt 4 tablespoons of butter on medium-low heat.
Add minced garlic and finely chopped parsley to the butter, simmering for 3 minutes. Ensure the butter doesn’t burn or darken.
Building the Crust:
Press the crescent roll dough evenly onto the greased baking dish, poking holes with a fork to prevent puffing.
Liberally brush the dough with the prepared garlic-herb butter and bake the crust for 12 to 15 minutes.
Sautéing Onions and Peppers:
Heat a large sauté pan on medium-high heat. Add canola oil and sauté thinly sliced onions and red bell peppers for 3 minutes. Drain any excess oil.
Layering the Casserole:
On the baked crust, layer half of the meatballs, onions, peppers, tomato sauce, cheddar cheese, and mozzarella cheese. Repeat the layers.
Loosely cover with foil and bake for 40 minutes, or until the dough is cooked through. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden brown.