Pillsbury Zesty Italian Crescent Casserole

Friday, February 24, 2012

This turned out very good! Hubby even approved. I loved how the meat mixture had a delicious flaky crust on top. Sooo good! Next time I will try using ricotta cheese instead of sour cream to see how that would turn out. I did add some minced garlic, dried oregano and basil to the meat mixture. Overall, this recipe is a keeper!

Pillsbury Zesty Italian Crescent Casserole

1 lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted.

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

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