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