1. In a large skillet over medium-high heat, cook the ground beef or turkey, breaking it up with a spoon, until it’s fully browned and no longer pink. Drain any excess grease. Add the finely chopped onion and bell pepper to the skillet with the cooked meat. Saute for 5-7 minutes, or until the vegetables have softened.

2. Stir in the diced tomatoes (undrained), tomato sauce, Italian seasoning, garlic powder, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes. This allows the flavors to meld beautifully.

3. While the meat mixture is simmering, preheat your oven to 375 F (190 C). Unroll the crescent dough onto a baking sheet, pressing the seams together to form one large rectangle.

4. Spread the cooked meat and vegetable mixture evenly over the crescent dough, leaving about a 1-inch border around the edges. Sprinkle the shredded mozzarella cheese generously over the meat mixture.

5. Carefully roll up the crescent dough from one long side, encasing the filling. Pinch the ends and the seam to seal it completely, ensuring no filling escapes during baking.

6. Place the rolled crescent on the baking sheet, seam-side down. Bake for 20-25 minutes, or until the crescent dough is golden brown and puffed up, and the cheese is melted and bubbly.

7. Remove from the oven and let it rest for 5 minutes before slicing. Slice into individual portions and serve warm.