Heat the olive oil in a large skillet over medium high heat. Add the onions and red bell pepper and saute for about 2-3 minutes. Add the turkey and brown for about 3 minutes. Season with garlic powder, season salt and dried oregano and keep browning until the turkey is cooked through.
Stir in the pasta sauce. Remove from the heat and cool slightly.
Heat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper.
In a small bowl, mix the melted butter and garlic powder. Mix to combine and set aside.
Roll out the two sheets of crescent rolls, Cut each sheet into 3 strips lengthwise,
Sprinkle some shredded mozzarella down the center of each crescent strip and top it with some of the turkey filling. Bring the sides of the crescent dough up and around the filling, and pinch together to close.
Place the crescent rolls on the sheet pan winding them around simulating intestines.
Brush the "intestines" with the garlic butter and bake for 15 minutes. Remove from the oven and brush the intestines lightly with pasta sauce. Arrange the remaining turkey mixture around the "intestines" and sprinkle with some shredded mozzarella. Bake for about 5 to 7 minutes or until golden brown. Remove from the oven and serve.