Crescent Roll Casserole

• 1 lb ground beef
• 1 (15 ounce) can tomato sauce or (15 ounce) can low-sodium tomato sauce
• 1/2 tablespoon olive oil
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons light sour cream (I use the Daisy brand)
• 3 tablespoons parmesan cheese
• 8 slices provolone cheese
• 1 tablespoon butter, melted
• 1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
• cooking spray

1. Brown beef until no longer pink then drain excess grease.
2. Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream.
3. Preheat the oven to 375u0b0F Lightly spray an 8x8 baking dish.
4. Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
5. Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
6. Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).
7. Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
8. Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
9. Bake for 25 minutes or until lightly brown.

ground beef, tomato sauce, olive oil, italian seasoning, salt, onion powder, sugar, black pepper, garlic, light sour cream, parmesan cheese, provolone cheese, butter, cooking spray

Taken from www.food.com/recipe/crescent-roll-casserole-272045 (may not work)