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.
- 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
Preparation time 10mins
Cooking time 30mins
Adapted from realmomkitchen.com
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.