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

1. Preheat oven to 375 degrees Fahrenheit.
2. In a small saucepan, melt butter on medium-low heat. Add garlic and parsley. Continue to simmer on medium-low heat for 3 minutes. Do not let garlic-herb butter burn or turn dark.
3. Press crescent roll dough evenly onto the bottom and sides of a greased baking dish.
With a fork, poke holes through the dough to prevent it from puffing.
4. Brush dough liberally with garlic-herb butter. Bake the crust for 12 to 15 minutes.
5. Heat a large saute pan on medium-high heat. Add canola oil. When oil is hot, saute onions and peppers for 3 minutes. Drain any excess oil.
6. Layer onto crust half the meatballs, half the peppers and onions, and half the tomato sauce.
Top with half the cheddar and mozzarella cheeses.
Repeat the layers.
7. Loosely cover with foil and bake for 40 minutes, or until dough is cooked through. Remove foil and continue to bake for 10 minutes, or until cheese is golden brown.