Ingredients

• 2 lb Italian style meatballs, thawed
• about 36 oz pizza sauce, divided
• 7–8 oz ricotta cheese
• 1 (8 oz) tube refrigerated crescent roll dough (optional second tube)
• 2 tbsp garlic butter, melted
• 1 cup shredded Italian cheese blend
• 1 tsp Italian seasoning

Steps

1. Preheat the oven to 375°F.
2. Add {{Italian style meatballs: 2 lb}} to a large baking dish in an even layer.
3. Pour {{pizza sauce: about 24–30 oz}} over the meatballs to coat well, reserving a little if you want to drizzle later.
4. Dollop {{ricotta cheese: 7–8 oz}} evenly over the top.
5. Tear {{refrigerated crescent roll dough: 1 tube (8 oz)}} into bite-size pieces and scatter across the surface (use a second tube if you want more coverage).
6. Optional: Lightly drizzle {{pizza sauce: 2–4 oz}} over the dough pieces, or skip to help the tops brown better.
7. Drizzle {{garlic butter: 2 tbsp}} over the top.
8. Sprinkle {{shredded Italian cheese blend: 1 cup}} and {{Italian seasoning: 1 tsp}} evenly over everything.
9. Bake uncovered for 25 minutes, until the crescent tops are golden and the cheese is melted and bubbly.
10. Let rest 5 minutes before serving.