Zesty Italian Crescent Casserole

Here's a casserole classic! The beefy, cheesy filling is topped with flaky crescents.

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Servings 6

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( 354 ) Ratings

354 Ratings

5 Stars 12%

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Bake-Off® Contest 28, 1978

Madella Bathke

Wells, Minnesota

ingredients 8
Prep Time 20 min
Total Time 45 min

Ingredients

1: lb. lean ground beef

1/4: cup chopped onion

1: cup tomato pasta sauce

6: oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese

1/2: cup sour cream

1: (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1/3: cup grated Parmesan cheese

2: tablespoons butter or margarine, melted

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Directions

1 Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
2 Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3 Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.
4 Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
5 Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

Calories: 510
Calories from Fat: 290),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 15g, 15% ),
Cholesterol: 85mg; 85%;
Sodium: 980mg; 980%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 1g 1% Sugars 10g 10% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 16%;
Vitamin C: 4%;
Calcium: 32%;
Iron: 14%;

Exchanges:

2 Starch; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Laura477

report Posted Apr. 29, 2013 8:10 PM

Best weeknight meal I have made in a long time. All 6 of us loved it (it was barely big enough...could have eaten half of a second one). It was quick and easy and full of wonderful flavor. I added a can of diced tomatoes with green chilies and a can of mushrooms.

mrsthess

report Posted Mar. 15, 2013 11:40 AM

My husband is the pickiest eater I have ever met, so it was with hopeful thoughts that I tried this recipe and low and behold he's requested it again! I used the garlic butter crescensts and took the advice of others to make sure my filling was hot enough to cook the bottoms. This one is a keeper!

Heather21284

report Posted Feb. 26, 2013 2:55 PM

We love love love this recipe. I sometimes use Pillsbury refrigerated pie crusts instead of the crescent rolls. It was such a hit at my sister's bridal shower too.

kayeraye

report Posted Feb. 19, 2013 5:29 PM

Outstanding! My husband and I both love Italian flavors, but while I love pasta, he does not. This dish satisfied us both...all the meaty-tomato-y flavor (not to mention the cheese), but the cresent topping fills my need for the carbs, w/o subjecting him to noodles. This will become a regular rotation meal in our house!

I_Fortuna

report Posted Feb. 19, 2013 2:14 PM

Great recipe! I would not use ranch dressing or mix in this recipe. It does not go well with pasta sauce usually. I think it is best as written.