Preheat the oven to 350°F.

Add the olive oil to a large skillet over medium heat. Once the pan is hot, add the sliced peppers and onions over low heat and stir to coat in the oil.

Add the salt, pepper, oregano and garlic powder and cook over low heat for 20 minutes, stirring often.

Once the peppers and onions have cooked down, add in the roast beef and the marsala wine and stir.

Let the wine cook for 5 minutes, then remove from the pan from the heat.

Separate the crescent rolls on a large board.

Fill each crescent with about 2 tablespoons of the meat filling, then top with a tablespoon of the mozzarella cheese, spreading the filling out so that it covers the whole crescent.

Roll the crescent roll up from the wide end to the narrow end and set on a baking sheet.

Repeat with the remaining rolls and filling.

Bake for 15-17 minutes until the rolls are browned and the cheese is melted.