Preheat oven to 350.
Grease a 11×13" baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don’t worry if sides do not go all the way up.
Bake for 20 minutes or until crust is light brown.
Allow to cool.
In a large skillet add chili, crushed and diced tomatoes, onions, Worcestershire, chili powder and garlic powder.
Over medium-low heat, cook until heated through (about 20 minutes).
Sprinkle about 1/2 cup of cheese over bottom of the crust.
Pour chili mixture over baked crust and spread evenly.
Sprinkle remaining cheese evenly over chili.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of cheese and press into sides of dish.
Bake for 25 minutes or until top is golden brown.