Italian Crescent Casserole
- 1 pound ground beef
- 1 cup prepared pasta sauce
- 8 ounces refrigerated crescent roll dough 1 pkg.
- 1 cup Italian cheese blend shredded, for casserole
- 1/2 cup Italian cheese blend for topping
- 1/4 teaspoon dried basil leaves
- Preheat oven to 375u0b0F.
- Heat a large frying pan over medium-high heat. Cook beef without oil, breaking it up with a wooden spoon. Cook until beef is no longer pink. Drain excess fat, using a metal strainer or slotted spoon, and return beef to skillet.
- Add pasta sauce to beef. Bring to a boil, then remove from heat.
- Separate crescent roll dough triangles. Arrange dough in a 9-inch glass pie pan: Place the base end of each triangle in the pan with the triangle points extending 2 inches over the rim of the pan. Overlap dough, pinching together, until the bottom of the pan is completely covered.
- Sprinkle Italian cheese blend over dough.
- Spoon meat mixture evenly over cheese.
- Fold the tips of the dough over filling.
- Sprinkle cheese and dried basil over the top of the casserole.
- Bake for 20-25 minutes, until dough is golden brown and cooked through.
- Check to see if casserole is done. Remove from oven or add time as needed.
- Cool slightly and serve. Refrigerate for up to 1 week in an airtight container.
ground beef, pasta sauce, crescent roll, italian cheese blend, italian cheese blend, basil
Taken from www.yummly.com/recipe/Italian-Crescent-Casserole-9083675 (may not work)