Last night was one of those quick-meal nights that happen way too often around here. It was a bit of a crazy day ~ two parent teacher conferences, car pool, piano lessons, scouts... you get the picture. So I was in need of something quick and easy. Luckily I had a pound of ground beef and some leftovers in the refrigerator. The kids wanted leftovers, so I only had to cook for my husband and myself. Pillsbury to the rescue!
Italian Crescent Casserole
1 pound ground beef, cooked, drained
1 cup basil and garlic tomato pasta sauce
1 can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend
¼ teaspoon dried basil leaves
In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese.
Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.
Bake at 375°F 15 to 20 minutes.
I didn’t have any basil and garlic tomato pasta sauce, so I just used this. It’s my husband’s favorite anyway. I also wasn’t that great at figuring out where to start the crescents in the empty dish, so my “pie” didn’t look pretty ~ had to break pieces of dough off so as not to overlap. Still, this tasted really yummy, was quick and satisfying. I don’t have the kids’ opinions on this one, but it’s definitely one of my husband’s faves.