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Italian Crescent Casserole

Italian Crescent Casserole

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A while back, I had you all help me pick a recipe to take to a potluck party. Now that the holidays are over, I am finally getting around to sharing the recipe I made. This Italian crescent casserole was another dinner dish that was easy to put together and it was a big hit with everyone who tried it. It reminded me of a deep dish pizza. Just add a salad on the side and you have a complete meal.

Ingredients to make Italian Crescent Casserole

  • GROUND BEEF
  • GARLIC TOMATO PASTA SAUCE
  • PILLSBURY® REFRIGERATED CRESCENT DINNER ROLLS
  • SHREDDED ITALIAN CHEESE BLEND
  • DRIED BASIL LEAVES
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Italian Crescent Casserole

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  • Author: Julia

Ingredients

Scale
  • 1 lb ground beef cooked and drained
  • 1 cup garlic tomato pasta sauce
  • 1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
  • 1 ½ cups shredded Italian cheese blend
  • ¼ teaspoon dried basil leaves

Instructions

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

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