1 pound of cooked and drained ground beef
1 cup of multi-cheese pasta sauce (another variety was asked for in the original recipe). Since I adore this one better, I choose to utilize it.
Crescent dinner rolls, 8 oz., in a can
1/4 cup of a combination of shredded Italian cheeses (6 ounce)
"Dried basil leaves" quarter teaspoon
Italian Crescent Casserole Recipe Instructions
Combine the spaghetti sauce and meat in a pan. While stirring occasionally, bring to a boil over medium-high heat.
Make 8 triangles out of the dough. Position the dough in a spoke pattern in an unsprayed 9-inch glass pie dish, ensuring that the thin points extend over the edge of the plate by approximately 3 inches. Form a crust by pressing the dough into the bottom and sides; top with 1 cup of cheese. Divide the meat mixture among the cheese slices. Meet in the middle, bringing the tips of the dough over the filling; do not overlap. Add the remaining half a cup of cheese and the basil on top.
Twenty minutes at 375°F.
