Every now and then, I whip up a dish that becomes an instant favorite and vanishes right off the table. Admittedly, sometimes our leftovers play hide and seek in the fridge, only to be discovered by our fur buddies. They aren't picky though, and consider it their jackpot. The following recipe is inspired by the iconic Pillsbury Italian Crescent Casserole, but I've given it a personal twist with my choice of sauce. Believe me, it's just as delightful!
Italian Crescent Casserole
During a recent culinary session I organized for our local youth, I emphasized a cooking mantra: if you can ace browning beef, you've unlocked a universe of recipes. This one's a star in that galaxy.
Ingredients
To Make Perfect Italian Crescent Casserole you will need :
- 1 lb ground beef (cooked and drained)
- 1 cup Three Cheese Pasta Sauce (I took a slight detour from the original to jazz things up with this sauce)
- 1 can (8 oz) refrigerated crescent dinner rolls
- 1½ cups shredded Italian cheese blend (6 oz)
- A pinch of dried basil leaves for that authentic Italian flair
Italian Crescent Casserole Directions :
In your trusty skillet, mingle the beef and pasta sauce. Keep the heat on medium-high, stirring every so often until it gets all bubbly.
Unroll the crescent dinner rolls, separating them into 8 triangle wonders. Arrange them in an ungreased 9-inch pie plate, laying them out in a sun-ray pattern. The narrower ends should slightly overlap the plate's edge. Press the dough to form a snug crust. Next, sprinkle it generously with 1 cup of cheese. Pour the sizzling meat mix evenly over the cheesy base.
Artfully fold the triangle tips over the filling, aiming for the center. A little space between them is okay. Bestow the dish with the remaining cheese, and sprinkle the dried basil for the finishing touch.
Pop it in the oven, set at 375°F, and let it bake for 20 minutes.
Voilà! A dish so mouth-watering, it guarantees an empty plate.
Enjoy your Italian Crescent Casserole
