Pop-up Pizza Casserole

I'm looking at this recipe in the cookbook and notice that I pretty much substituted for everything that was listed in the book!  Good Gravy ~ why do I feel the need to modify every recipe I touch!?!

This recipe received rave reviews from the Hubby. 

Pop-Up Pizza Casserole
~ adapted from 9x13 The Pan That Can

1/2 pound pepperoni
1 1/2 cups chopped onion
1 cup chopped green (sweet) pepper
1 cup chopped red (sweet) pepper
1/2 cup chopped black olives
2 cloves garlic, minced
1 26 oz jar spaghetti sauce
1/2 tsp dried oregano, crushed
1 15 oz can tomato sauce
1/2 cup water
1 pkg refrigerator croissant rolls
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 400.  In a large skillet, stir onion, peppers, garlic, spaghetti sauce and oregano.  Add tomato sauce and water.  Cook and stir until boiling, reduce heat.  Cover; simmer 10 minutes.  Stir in pepperoni.

Transfer pepperoni and sauce mixture to an ungreased 9x13 baking dish.  Sprinkle with mozzarella cheese.  Unroll croissant rolls and spread over sauce mixture as a top crust.  Sprinkle with Parmesan cheese.

Bake, uncovered, for 25 to 30 minutes or until puffed and gold brown.  Serve immediately.

Makes 9 servings.