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


In a skillet, combine the beef with the pasta sauce. Stir occasionally and heat to boiling over medium-high heat.

Roll out the crescent dinner rolls and separate them into 8 triangles. Arrange these triangles in an ungreased 9-inch glass pie plate in a spoke pattern. The narrow tips should overlap the pie plate rim by about 3 inches.



Press the dough into the side and bottom to form a crust. Evenly sprinkle 1 cup of the cheese over the crust.

Evenly distribute the meat and sauce mixture over the cheese layer.

Fold the tips of the dough over the filling, meeting at the center without overlapping.

Top with the remaining ½ cup cheese and sprinkle dried basil leaves for added flavor.

Bake in a preheated oven at 375°F for 20 minutes or until the crust turns a golden brown and the cheese is bubbly and slightly browned.

There you have it—a mouthwatering casserole that’s guaranteed to be a crowd-pleaser, leaving no morsel behind!

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