Susan Wassenaar
Italian Crescent Casserole
Ingredients
1 lb ground beef, cooked, drained
1 cup basil and garlic tomato pasta sauce (from 16-oz jar)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls...
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon dried basil leaves
In 10-inch 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 1/2 cup cheese and the basil.
Bake at 375°F 15 to 20 minutes.
Italian Crescent Casserole
Ingredients
1 lb ground beef, cooked, drained
1 cup basil and garlic tomato pasta sauce (from 16-oz jar)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls...
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon dried basil leaves
In 10-inch 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 1/2 cup cheese and the basil.
Bake at 375°F 15 to 20 minutes.
Ingredients
1 lb ground beef, cooked, drained
1 cup basil and garlic tomato pasta sauce (from 16-oz jar)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls...
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon dried basil leaves
In 10-inch 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 1/2 cup cheese and the basil.
Bake at 375°F 15 to 20 minutes.
