Whenever I whip up a dish and it gets devoured in one sitting, it’s a testament to its deliciousness. Sadly, most of our leftovers are overlooked and either go to waste or become a feast for our pups. I mean, they aren’t complaining! So, it was a pleasant surprise when this particular recipe I tweaked from the original Pillsbury Italian Crescent Casserole had zero leftovers. Here’s my version with a different sauce, which, trust me, elevates the dish to a whole new level.
1 lb ground beef (cooked and drained)
1 cup Three Cheese Pasta Sauce (Note: The original recipe called for a different sauce, but I prefer the rich flavors of this one)
1 can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend (6 oz)
¼ teaspoon dried basil leaves