Italian Crescent Casserole


  • 1lb ground beef, cooked and drained
  • 1 cup garlic tomato pasta sauce
  • 1can (8 oz) Pillsbury refrigerated crescent dinner rolls
  • 1½ cups shredded Italian cheese blend
  • ¼ teaspoon dried basil leaves
  1. In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
  2. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.
  3. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.
  4. Spoon meat mixture evenly over cheese.
  5. Bring tips of dough over filling to meet in center; do not overlap.
  6. Sprinkle with remaining ½ cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

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01 Nov 2016

By Sherri Murry