I adore it when I cook something, and it is such a hit that there are no leftovers. It’s unfortunate and wasteful, but portions are frequently neglected in our house, and the dogs typically end up with a messy experiment or something nice.

They are dogs, so they win in either case. This recipe is highly similar to the Pillsbury Italian Crescent Casserole Recipe, except I used a different type of sauce, which I am sure tastes just as excellent either way.

1 pound cooked and drained ground beef
1 cup Three Cheese Pasta Sauce (the original called for something different. I prefer this one, so I used it.)
1 can refrigerated crescent dinner rolls (8 ounces)
6 ounces shredded Italian cheese blend
14 tsp dried basil leaves
Italian Crescent Casserole Recipe
Combine the beef and pasta sauce in a skillet. Over medium-high heat, bring to a boil, stirring occasionally.
Make 8 triangles out of the dough. Place dough in an ungreased 9-inch glass pie dish in a spoke pattern, with narrow points about 3 inches overlapping the plate’s rim. Form a crust by pressing the dough in the sides and bottom; top with 1 cup of the cheese. Spread the meat mixture evenly over the cheese. Bring the tips of the dough over the filling and meet in the center; do not overlap. Finish with the remaining 12 cup of cheese and basil.
Bake for 20 minutes at 375°F.