INGREDIENTS
1 pound of ground beef, cooked and the excess fat drained
1 cup of Three Cheese Pasta Sauce (I opted for this variation over the original)
One tube (8 oz) of refrigerated crescent dinner rolls
1.5 cups of shredded Italian cheese blend (6 oz)
0.25 teaspoon of dried basil leaves
Instructions for Making Italian Crescent Casserole:
In a skillet, combine the cooked beef and pasta sauce. Heat the mixture to boiling over medium-high heat, stirring occasionally.
Separate the crescent dough into 8 triangles. Arrange the dough in an ungreased 9-inch glass pie plate in a spoke pattern, ensuring that the narrow tips overlap the rim of the plate by about 3 inches. Press the dough into the sides and bottom to create a crust, then sprinkle 1 cup of the shredded cheese over it.
Spoon the meat mixture evenly over the cheese-covered dough. Bring the tips of the dough over the filling to meet in the center, without overlapping. Sprinkle the remaining 0.5 cup of cheese and the dried basil over the top.
Bake the casserole at 375°F for 20 minutes.