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Monday, November 11, 2013

Italian Crescent Casserole


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


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 ½ cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

Source: Homemade Recipes

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