Tuesday, February 28, 2012

Italian Crescent Casserole

 I found this recipe on Pinterest. 
It led me to

She's right. 
It's like eating a deep dish pizza. 
The crust on this casserole is worth eating by itself,
but then you'd miss out on all the cheesy goodness inside!

Italian Crescent Casserole
1lb ground beef, cooked and drained
1 cup garlic pasta sauce
1 can (8 oz) refrigerated crescent dinner rolls
1 1/2 cups shredded Italian cheese blend
1/4 teaspoon dried basil leaves

This 28 oz can held 3 cups.
 I put the leftover sauce in freezer bags...1 cup each
and placed them in my freezer for next time!

In a medium 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.(but I did, and it was fine!)
Sprinkle with remaining 1/2 cup cheese,
followed by the basil.
(I was out of basil and used thyme)
Bake at 375°F 15 to 20 minutes.

Take a look at all that cheesy yumminess!
 Lunch is served!


  1. Stopping by from Blog Hop Til You Drop!

  2. I am hungry and that looks sooo good...and then a little cake pop for dessert! Sounds great!


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