Yum — an Italian Crescent Casserole is a cozy, crowd-pleasing dish made with savory ground beef (or sausage), Italian sauce, cheese, and a golden crescent roll crust. It’s easy, quick, and perfect for a weeknight dinner.
Here’s the classic version inspired by the popular Pillsbury-style recipe 👇
🍅 Italian Crescent Casserole
Serves: 4–6
Prep time: 15 min
Cook time: 20–25 min
Ingredients
- 1 lb (450 g) ground beef (or Italian sausage)
- 1 cup (250 ml) pasta sauce (marinara or tomato basil)
- 1 can (8 oz / 235 g) refrigerated crescent rolls
- 1½ cups (150 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- ½ tsp Italian seasoning
- Salt and pepper, to taste
- (Optional) ¼ tsp crushed red pepper flakes for a little heat
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the filling:
- In a skillet over medium heat, cook the ground beef until browned; drain excess fat.
- Stir in the pasta sauce, Italian seasoning, salt, and pepper.
- Simmer for 2–3 minutes to let the flavors blend.
- Prepare the crust:
- Unroll the crescent dough and place it in an ungreased 9-inch (23 cm) pie pan or baking dish.
- Press the dough to cover the bottom and sides, sealing the seams. Leave a little overhang at the edges if possible.
- Assemble the casserole:
- Spoon the meat mixture into the crust.
- Sprinkle evenly with mozzarella and Parmesan cheese.
- Fold the dough edges over the filling (it won’t cover completely — that’s okay).
- Bake:
- Bake for 18–25 minutes, until the crust is golden brown and the cheese is bubbly.
- Serve:
- Let it rest for 5 minutes before slicing.
- Serve with a side salad or garlic bread.
🍽️ Variations
- Spicy version: Use hot Italian sausage and add red pepper flakes.
- Vegetarian: Substitute with sautéed mushrooms, spinach, and bell peppers.
- Caprese-style: Add sliced tomatoes and fresh basil before baking.
Would you like me to give you a from-scratch version (no canned crescent rolls, homemade dough) or keep it quick & easy for busy nights?
