Italian Crescent Casserole

  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • 1 pound ground beef, cooked, drained
  • 1cup basil and garlic tomato pasta sauce (from 16 ounce jar)
  • 1can (8 ounce) Pillsbury(R) refrigerated crescent dinner rolls
  • 1 1/2cups shredded Italian cheese blend (6 ounces)
  • 1/4teaspoon dried basil leaves


Step 1

In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

Step 2

Separate 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 to form crust; sprinkle with 1 cup of the cheese. 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 and the basil.

Step 3

Bake at 375 degrees F 15 to 20 minutes.

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