Ground beef is combined with pasta sauce, then topped with lots of cheese and a crescent roll crust in this Zesty Italian Crescent Casserole that the whole family will love.
In a perfect world, I would love to make everything from scratch and have an elegant meal on the table for my family every night. But I’m also one of those people who doesn’t necessarily have 3 hours to spend in the kitchen every night, so I need something fast. I am someone that loves the simplicity of the recipes on the Food Network, while at the same time, I’m not afraid to take on a challenge.
I have made a deal with myself to no longer make excuses for when I take a shortcut or make an overly simple recipe. I know I have food bloggers that read my blog, but I also know that I have some everyday home cooks – just like me – that read my blog, so hopefully I’ll have a little something here for everyone.
Ok, all of that to bring you to this Zesty Italian Crescent Casserole! The folks over at Pillsbury have come up with a new great product – Crescent Recipe Creations. I’m so glad they came out with this product – it is a sheet of the crescent dough. Just like their regular crescent rolls, but no perforations (therefore just a sheet, not rolls), which makes recipes like this one so much easier! This is a Bake-Off recipe from 1978, and I can see why it made it into the Best of the Bake-Off cookbook. Simple, yet full of flavor.
I followed the recipe as written, but I did add more spaghetti sauce. I had made up some homemade spaghetti sauce from all of our tomatoes (see, just like I said above – I live in both worlds! A convenience food combined with homemade elements!) The homemade sauce was a bit more watery than a store bought sauce, so I had to cook mine a bit longer to thicken it up. And you should be able to find the Crescent Recipe Creations in your grocery store, but if you can’t, you can use the regular crescent rolls, and just pinch together the perforations. Both my husband and I really enjoyed this Zesty Italian Crescent Roll Casserole, and the leftovers were even great!
More Casseroles The Family Will Love
Taco Casserole
Beef Enchilada Casserole
Italian Ground Beef Casserole with Biscuit Topping
Zesty Italian Crescent Casserole
Ingredients
- 1 lb ground beef
- 1/4 cup chopped onion
- 1 cup tomato pasta sauce
- 8 oz mozzarella cheese grated
- 1/2 cup sour cream
- 1 can 8 oz Pillsbury Recipe Creations (Pillsbury Crescent Dinner Rolls can be substituted)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter melted
- 1/2 teaspoon dried basil crushed
Instructions
- Preheat the oven to 375ºF.
- Combine the ground beef and onion in a large skillet over medium-high heat. Cook until the beef is cooked through, about 8 minutes. Stir in the pasta sauce and cook just until heated through.
- Meanwhile, combine the mozzarella cheese and sour cream in a bowl. Set aside.
- Pour the beef mixture into the bottom of a 9- or 10-inch deep dish pie pan. Dollop the cheese mixture over the top and carefully spread evenly.
- Unroll the dough and place over the top of the cheese mixture. Trim the edges as needed, filling in any spots with the extra dough. Tuck the edges in around the edges of the pie dish.
- Combine the melted butter, Parmesan cheese and basil. Spread evenly over the top of the crescent rolls.
- Bake in the preheated oven for 18-20 minutes, or until the dough is browned and cooked. Let the casserole sit for 10-15 minutes for easier slicing.
Mary says
I understand your thinking about niche a lot. The way I think about your blog is like this: Helen and Peabody make desserts that I would order in a restaurant, but I am frequently intimidated about making myself. YOU make food that is home cooking at it’s best that never intimidates me and everything I’ve made tastes delicious. You’re like a favorit pair of blue jeans.
Me, I’m fairly nicheless. I think I need to work on that.
PheMom says
Ha! Perfect! I couldn’t have (and won’t be able to) have said it any better myself. I struggle, because I am completely committed to from scratch only in my baking – but my cooking is a different matter entirely. I am happy to have a homecooked – if not all from scratch – meal in our house. Often that means pancakes, but it also means great dinners and every day dinners. Pillsbury sent me the same stuff (just made the pizza tonight) and I saw some other bloggers kind of bashing even considering taking this stuff. Well, I’m not a basher and I’m grateful for something that helps me take a dinner shortcut now and then so I say – realistic foodie mommies unite! 🙂 (And yes, though you haven’t had the baby yet, you are already a mommy).
HoneyB says
What a coincidence to read this today. Just a couple days ago a little Korean man (who was our accreditor for our department) told me that I (and my son) should do what our passion is, that when you do what you are passionate about you will succeed. I, like you don’t really know where I fit – but in life. I’m a secretary but I love to cook. I love to create. I love to feed people. This is why I blog. Its a venue for me to get some of what I want. For now.
The Mediocre Cook says
I really enjoy your blog. It was one of the first blogs I started reading regularly and it was your everyday approach to food that kept me coming back. As an amateur foodie I could look at a recipe and think that it might be something I could try (in fact I have tried a few). Some are more challenging than others but they always felt possible. You may not always know the niche you fill but I’m sure many of your readers have their own reasons for returning to your blog. Keep up the good cooking! And I just hope that when your little one is born you still have time for everyone here! Even if that means recipes for pureed baby food 🙂
Brianne says
I have to say I love the combination of recipes you have here. I love looking at Helen and Peabody’s blogs, but I rarely have time or occasion to make big fancy desserts. My husband and I simply don’t need the extra calories! Their blogs are lovely, but I find a lot of recipes that I have time to make on your blog!
While I love having time to make all the homemade breads and slow simmering dinners, I usually don’t so thank you for your contribution to food blogging!
Sylvie says
I think we have a lot in common when it comes to our food philosophy. The dish looks comforting and homey.
noble pig says
I agree, I love challenging recipes which is why I’m in a supper club but with a family it’s impossible to cook from scratch all the time…I need a mix! I love your recipes and can’t wait to meet your baby!
Cathy - wheresmydamnanswer says
Love your blog and your recipes are great for all the peoples!! You blend it all together very well!!
This is a great and easy recipe – Might just be able to get picky step son to eat this one!!
Paula says
I love your blog and look forward to your new posts. Your niche works just perfect for me. I like the variety of recipes that you post, and you have a great sense of humor, too. Looking forward to your next post!
Maria says
Great post! I really have no idea where I fit in. I just started food blogging and I really don’t know what I am doing. I just know that I love food, everything about it so I will do my best to share my creations with others!! I really enjoy reading everyone else’s blogs too. I get so many ideas. I love looking at the photos, trying new recipes, and getting to know people. It is just fun. I truly think your blog is fantastic! Keep up the good work!!
Looks like you had a yummy dinner!
jen says
I like your blog too, and now I’m trying to figure out where I fit in too, I think it may be better to be one that’s eclectic and multifaceted. It makes thing much more interesting. Like if Helen ever did a crock pot dinner…. just to shake things up a bit. 🙂
Tartelette says
I hope you don’t think I’d make croissants from scratch to make this gorgeous casserole!! Smae with pasta 🙂 Dinners vary in lentgh and difficulty but sice I make desserts day in-day out, I admit I like spending time on dinners during the weekends.
I’d say your niche is your heart, if it comes from there and the rest takes care of itself!
Ryley says
hmm.. interesting perspective! I kinda wish I hadn’t abbandoned my food blog sometimes.. Maybe one day I’ll find the passion again.. You always make me want to start writting on it again!
On to the recipe.. first of all.. I spent about 20 minutes just staring at that garlic bread.. what is it about being pregnant and needing french bread??? I have actually heard from a few different people how much they crave it while they are pregnant. Man.. it looks so good!!
And the pregnancy brain was TOTALLY kicking in.. I was sitting here wondering if you left out an ingredient because Zesty Italian to my pregnancy brain means it “must” contain italian dressing.. I was trying so hard to figure out where the italian fit in before I realized it was the tomato sauce that made it italian like spagehtti! geez….
This does look super yummy..and reallllly easy! I may even have all the ingredients..so I should try it! 🙂
Katerina says
Interesting post, I am niche-less too and I have often thought about it too. The reason I read your blog is that you make a variety of things which appeal and I like your writing style. So there is your niche!
Madam Chow says
That’s a big reason I read your blog – working woman’s food, indeed!
Happy cook says
I like the name Taste and Tell.
I have heard so much about this Foodnetwork, but we don’t get it here.
Ofcourse i do watch the European cooking channels.
When ever i have time i watch these programmes and my hubby is like are you watching again a cooking programme.