Italian Crescent Casserole

I take immense delight in preparing a dish that not only satisfies the palate but also ensures there’s no concern about leftovers…

Ingredients:

• 1 lb ground beef, cooked and drained
• 1 cup Three Cheese Pasta Sauce (I opted for this over the original, and it adds a delightful dimension)
• 1 can (8 oz) refrigerated crescent dinner rolls
• 1½ cups shredded Italian cheese blend (6 oz)
• ¼ teaspoon dried basil leaves

How to Make Italian Crescent Casserole:

1. In a skillet, combine the cooked beef with pasta sauce, bringing the mixture to a boil over medium-high heat. Stir occasionally to ensure even heating.
2. Separate the crescent dough into 8 triangles. Arrange the dough in an ungreased 9-inch glass pie plate in a spoke pattern, with the narrow tips overlapping the rim of the plate by about 3 inches. Press the dough into the sides and bottom to form a crust, then sprinkle 1 cup of the Italian cheese blend over it. Evenly spoon the meat mixture atop the cheese.
3. Bring the tips of the dough over the filling, meeting them in the center without overlapping. Sprinkle the remaining ½ cup of cheese and the dried basil over the top.
4. Bake at 375°F for 20 minutes, allowing the casserole to achieve a golden perfection.

Enjoy the delightful fusion of flavors and textures in this Italian Crescent Casserole, a testament to the magic that unfolds when simple ingredients come together with a touch of culinary creativity.