Preheat oven to 375°F (190°C). Lightly grease a rimmed baking sheet or line it with parchment paper.
In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking the meat into crumbles as it cooks.
Add the chopped onion to the skillet and cook another 3 to 4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Italian seasoning, tomato paste, salt, and pepper; cook 2 to 3 minutes, stirring, then remove from heat. The meat mixture will be thick.
In a medium bowl, whisk the eggs with the cottage cheese until combined, then stir in the grated Parmesan.
Unroll one can of crescent roll dough onto the prepared baking sheet and press seams and perforations together to form one continuous rectangle.
Spread the meat mixture over the dough, leaving a 1-inch border at the edges.
Spread the cottage cheese and egg mixture evenly over the meat layer.
Sprinkle the shredded mozzarella evenly over the cottage cheese layer.
Unroll the second can of crescent dough and place it on top of the mozzarella; press seams and perforations together, then seal the top and bottom dough edges together all around to form a seam.
Combine the melted butter with the garlic salt and chopped parsley, then brush this mixture over the top crust.
Bake in the preheated oven 25 to 27 minutes, until the crust is golden brown. Let rest a few minutes before slicing and serving.
