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Cheesy Chili Crescent Lasagna

Cheesy Chili Crescent Lasagna
  • Prep 30 min
  • Total 45 min
  • Ingredients 5
  • Servings 6
Swap in crescent rolls for noodles in this quick-to-make Southwestern spin on lasagna!
By Dorothy Kern
Updated April 24, 2021


  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count)
  • 1 can (15 oz) chili with beans
  • 1 can (8 oz) tomato sauce
  • 1 cup frozen corn (from 12-oz bag)
  • 2 cups shredded Cheddar cheese (8 oz)


  • 1
    Heat oven to 350°F. Line 2 cookie sheets with silicone nonstick baking mats or cooking parchment paper.
  • 2
    Unroll dough from both cans. Separate each can of dough into 2 rectangles with 4 triangles per rectangle, making a total of 4 rectangles. Place on cookie sheets. Press seams together; use rolling pin to gently roll rectangles to form 9-inch squares.
  • 3
    Bake crescent squares 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes.
  • 4
    Meanwhile, in 4-cup measuring cup or large bowl, stir together chili, tomato sauce and frozen corn.
  • 5
    Place about 1/4 cup chili mixture in bottom of ungreased 9-inch square (2-quart) glass baking dish; spread in bottom to coat. Place 1 baked crescent square on top of chili. Spread one-fourth of remaining chili mixture over square. Sprinkle 1/2 cup cheese over chili. Place another crescent square over cheese; press lightly with palm of hand. Repeat layers until all ingredients are used.
  • 6
    Bake 10 to 15 minutes or until cheese is melted. Cool slightly before serving.

  • Substitute Monterey Jack or pepper Jack cheese for a new flavor twist!
  • This lasagna is rich so serve small servings with a salad for the perfect dinner!

No nutrition information available for this recipe
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