Just lay crescent dough in a casserole and whip up a dinner that’s almost too tasty to be real

Preheat oven to 375°F (190°C).

Melt butter in a small saucepan over medium-low heat. Add minced garlic and parsley, and simmer for 3 minutes without burning.

Press crescent dough into a greased baking dish, covering the bottom and sides. Poke holes in the dough with a fork.

Brush the dough with garlic-herb butter and bake for 12-15 minutes until slightly golden.

In a large sauté pan, sauté onions and peppers for 3 minutes over medium-high heat. Drain any excess oil.

On the prebaked crust, layer half of the meatballs, sautéed vegetables, marinara sauce, and both cheeses. Repeat with the remaining ingredients.

Cover the dish loosely with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden brown.