“I have a niece that will only eat a little of anything no matter what it is and she polished off 3/4 of this in one night.”
This Italian Crescent Casserole is a simple yet satisfying weeknight meal, bringing together savory seasoned ground beef and pasta sauce with a tender crescent roll crust and plenty of melted Italian cheese. It’s an easy-to-assemble dish that delivers comforting flavors with minimal fuss.
Ingredients:
Instructions:
- Prepare Meat Mixture: In a skillet, combine the cooked and drained ground beef with the Three Cheese Pasta Sauce. Heat the mixture to boiling over medium-high heat, stirring occasionally.
- Prepare Crust: Separate the dough from the refrigerated crescent dinner rolls into 8 triangles. Arrange the dough triangles in an ungreased 9-inch glass pie plate in a spoke pattern. The narrow tips of the triangles should overlap the rim of the plate by about 3 inches, and the wider ends should meet in the center. Press the dough into the bottom and up the sides of the plate to form a cohesive crust.
- First Cheese Layer: Sprinkle 1 cup of the shredded Italian cheese blend evenly over the crescent roll crust.
- Add Meat Filling: Spoon the hot meat mixture evenly over the cheese layer in the pie plate.
- Fold & Top: Bring the narrow tips of the crescent dough triangles over the filling, meeting them in the center of the pie plate. Do not overlap the tips; just let them meet. Sprinkle the remaining ½ cup of shredded Italian cheese blend and the ¼ teaspoon of dried basil leaves over the exposed filling and folded dough tips.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the crescent rolls are golden brown and cooked through, and the cheese is melted and bubbly.
