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. I only got a 1/4 split between us. All she asked me Aunt can we have this every week please. So yes I will be making it again.”
Must express something to keep getting my recipes…. Thank you.
1 lb ground beef, cooked, drained
1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)
1 can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend (6 oz)
¼ teaspoon dried basil leaves
How To Make Italian Crescent Casserole
In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
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 ½ cup cheese and the basil.
Bake at 375°F for 20 minutes.