“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.”
🍽️ Italian Crescent Casserole
This cozy casserole is a breeze to whip up and perfect for busy evenings. Featuring a savory beef and pasta sauce filling nestled inside a buttery crescent roll crust, it’s topped with melty Italian cheeses and a touch of herbs—pure comfort in every bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef, cooked and drained | 1 lb |
| Three Cheese pasta sauce | 1 cup |
| Refrigerated crescent rolls | 1 can (8 oz) |
| Shredded Italian cheese blend | 1½ cups (6 oz) |
| Dried basil | ¼ teaspoon |
Instructions:
- Prepare the Beef Mixture:
In a skillet over medium-high heat, mix the cooked ground beef with the pasta sauce. Bring to a simmer, stirring now and then until heated through. - Form the Crust:
Unroll the crescent dough and separate it into 8 triangles. In an ungreased 9-inch glass pie dish, arrange the triangles in a circular pattern—pointed ends hanging over the edge and wide ends overlapping slightly in the center. Press the dough into the dish to form a complete crust across the bottom and up the sides. - Add the First Cheese Layer:
Sprinkle 1 cup of the shredded cheese over the prepared dough. - Layer the Filling:
Evenly spoon the warm meat and sauce mixture over the cheese. - Fold and Top:
Gently fold the pointed tips of the crescent triangles over the filling, meeting in the center (no need to overlap). Sprinkle the top with the remaining ½ cup of cheese and a pinch of dried basil. - Bake:
Place in a preheated oven at 375°F (190°C) and bake for 20 minutes, or until the dough is golden brown and the cheese is bubbling.
