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This was really good! I love recipes that use crescent rolls! I have tried the crescent sheets and they just aren't the same as the crescent rolls! Spreading the sour cream/cheese mixture was the trick to this recipe! As the meat mixture softened up the sour cream mixture, it got easier to spread! Mine did bake for the entire 25 minutes and I made it in a glass pie dish! I also added some garlic salt to the melted butter/parmesan cheese for the topping!


  • 1 lb. lean ground beef
  • 1/4 cup chopped onion
  • 1 cup tomato pasta sauce (I used Chunky Tomato, Onion Garlic Ragu)
  • 6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 (8-oz.) can Pillsbury® Recipe Creations Or Crescent Dinner Rolls (I used Crescent Rolls)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons butter, 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. 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.

Categories: Casserole  Main Dish 

Website Credit: http://www.tasteandtellblog.com/2008/09/zesty-italian-crescent-casserole.html

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