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Italian Crescent Casserole


This crescent casserole is stuffed with beef and cheese and is so easy to make you won't be waiting long to enjoy the deliciousness.

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Rate this recipe 4.6/5 (23 Votes)


  • 1 pound ground beef, cooked and drained
  • 1 cup garlic pasta sauce
  • 1 (8-ounce) can Pillsbury® refrigerated crescent dinner rolls
  • 1 1/2 cups shredded Italian cheese blend
  • 1/4 teaspoon dried basil leaves


Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.

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.

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.

Spoon meat mixture evenly over cheese.

Bring tips of dough over filling to meet in center; do not overlap.

Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

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