Italian Crescent Casserole

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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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® refrigerated crescent dinner rolls

1 1/2cups shredded Italian cheese blend (6 ounces)

1/4teaspoon dried basil leaves


  1. In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
  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.
  3. Bake at 375 degrees F 15 to 20 minutes.