Italian Crescent Casserole
- 1 lb ground beef, cooked and drained
- 1 cup garlic pasta sauce
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 1/2 cups shredded Italian cheese blend
- 1/4 teaspoon dried basil leaves
In a 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 1 cup of 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 remaining 1/2 cup cheese over the dish followed by the basil.
Bake at 375°F 15 to 20 minutes.
Original recipe found at www.realmomkitchen.com