This Italian Crescent Casserole is a clever, show-stopping way to turn a few simple ingredients into a “deep-dish” Italian-style pie. Using Three Cheese Pasta Sauce adds rich, savory flavor that pairs perfectly with the buttery, flaky crescent crust. The unique “spoke pattern” assembly creates a beautiful starburst on top, while the cheese layer at the bottom keeps the crust from getting soggy from the meat sauce.
Italian Crescent Casserole Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef (cooked and drained) | 1 lb |
| Three Cheese Pasta Sauce | 1 cup |
| Refrigerated crescent dinner rolls | 1 (8 oz) can |
| Shredded Italian cheese blend | 1 1/2 cups |
| Dried basil leaves | 1/4 tsp |
How to Make Italian Crescent Casserole
Step 1: Prep the Meat Sauce
In a skillet, combine the cooked ground beef and pasta sauce. Bring to a gentle boil over medium-high heat, stirring occasionally to mix well. Once bubbling, remove from heat.
Step 2: Create the Crescent Crust
Preheat oven to 375°F. Unroll crescent dough and separate into 8 triangles. Arrange in an ungreased 9-inch glass pie plate in a spoke pattern: the wide bases cover the bottom and sides, while the narrow tips hang over the rim about 3 inches. Press firmly to seal seams.
Step 3: Layer and Fold
Sprinkle 1 cup of Italian cheese blend over the bottom of the crust. Spoon the hot meat mixture evenly on top. Bring the overhanging tips of dough up and over the filling toward the center, just meeting in the middle to create a “window” effect—avoid overlapping too much.
Step 4: Final Topping and Bake
Sprinkle the remaining 1/2 cup cheese and dried basil over the top. Bake for 20 minutes, until the crescent crust is golden brown and the cheese is bubbly.
