Indulge in the comforting flavors of Italian cuisine with this Italian Meatball and Pepper Crescent Casserole. This hearty dish combines the deliciously warm and cheesy elements of a traditional Italian meal with the convenience and crispiness of crescent roll dough. Perfect for a family dinner or a festive gathering, this casserole is not only filling but also packs a punch with its blend of savory meatballs, sweet bell peppers, and rich marinara sauce.
The recipe simplifies meal preparation by utilizing pre-made ingredients like crescent roll dough and frozen meatballs, making it an excellent choice for those busy weeknights when time is of the essence. Layered with melted mozzarella and cheddar cheese, and infused with a garlic-herb butter, each bite offers a melt-in-your-mouth texture and a burst of flavor. This Italian Meatball and Pepper Crescent Casserole promises to be a crowd-pleaser, bringing a little slice of Italy to your dinner table with minimal effort and maximum taste.
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Italian Meatball and Pepper Crescent Casserole
Servings: 6
Ingredients
4 tablespoons butter
2 cloves garlic, minced
1 tablespoon finely chopped parsley
1 package premade croissant dough sheet
2 medium onions, thinly sliced
4 large red bell peppers, thinly sliced
2 packages frozen cooked Italian meatballs, thawed and halved
3½ cups marinara sauce
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon finely chopped parsley
1 package premade croissant dough sheet
2 medium onions, thinly sliced
4 large red bell peppers, thinly sliced
2 packages frozen cooked Italian meatballs, thawed and halved
3½ cups marinara sauce
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
Directions
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.
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