Preheat oven to 375°F. Spray a 9x13 baking dish with cooking spray. Add the frozen meatballs and place in the oven for a few minutes to start thawing.
While the meatballs are in the oven, chop the green bell pepper and red onion.
Remove the meatballs from the oven. Pour the pizza sauce over them. Season with red pepper flakes and Italian seasoning, then stir everything together.
Add dollops of ricotta cheese evenly over the meatball mixture, followed by the black olives.
Sprinkle the chopped bell pepper and red onion over the top. Add about half of the shredded Italian blend cheese.
Tear the crescent roll dough into pieces and scatter them evenly over the casserole.
Top with pepperoni slices, the remaining shredded Italian blend cheese, and a little more Italian seasoning and red pepper flakes.
Bake uncovered at 375°F for 30 minutes. Then, cover with tin foil and bake for an additional 10 minutes until bubbly and golden.
Cook it hands-free.
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