Italian crescent casserole


I love when I cook something, and it’s so successful that I don’t have to worry about leftovers. It’s sad and unnecessary, but leftovers tend to get forgotten around our house and dogs usually end up with a messy treat or something tasty. They are dogs so they win anyway.
Well, this recipe I made is very similar to the Pillsbury Italian Crescent Casserole recipe, but I changed the type of sauce used but I’m sure it’s good either way.


1 pound ground beef, cooked and drained
1 cup cheese macaroni sauce (originally named for a different kind. I like this one more so I used it)
1 box (8 ounces) refrigerated crescent mooncakes
1½ cups grated Italian cheese blend (6 ounces)
A teaspoon of dried basil leaves

How to make :

In skillet, combine beef and pasta sauce. Heat to boil on medium heat, stir occasionally.
Separated dough into 8 triangles. Placing dough in an ungreased 9-inch glass pie plate in the shape of a rod, narrow ends overlapping edge of plate by about 3 inches. Press dough side up and down to form a crust; Sprinkle with a cup of cheese. Spreading meat mixture evenly over the cheese. Bring edges of dough on filling so they meet in center; Do not overlap. Sprinkle with the rest 1/2 cup of the cheese and basil.
Baking at 375 degrees F for 20 min.

Enjoy !

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