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.
Debbie says
I love your blog and know exactly how you feel. Sometimes (mostly really!) the recipes I post are super easy….and I sometimes feel people will be bored reading my blog. But what you are saying makes sense. Some people want just a simple easy to make meal that is not intimidating. Thanks! (I’m fairly new at this and have no clue what my niche is but I would definitely rather bake than cook so I guess that is a clue!).
Gabi says
I considered trying to find my niche but I don’t do well in small spaces. 🙂 hehe
When I think of you and what I find when I visit your blog- I think of well balanced and explorative- I like that you try to get something out of your cookbooks and share what you find there. You can make both the complicated and the simple sound scrummy! You are also an energetic “working woman” who does “taste and tell” very well. those of us who read you hear your voice in what you write- you don’t need imposed limits. xxo
AnticiPlate says
You have really made me put my thinking cap on. I don’t know if I have a niche either:) I just like to make delicious food!
Anonymous says
I just found your site yesterday and enjoyed finding some new/easy recipes! I work full time and try to feed my family healthy meals so I know I will be coming back here very often for some inspiration!
Keep on doing what you do!
Diane in Cincinnati
Prudy says
I think it’s a great little niche and definitely much needed in these busy times. I’m definitely a from scratch type for health, but I will often take these types of recipes and make them from scratch. Plus I only work PT at this point, so it’s doable for me. I love your blog!
Grace says
great post, deborah! i had often wondered about your url. 🙂
meanwhile, i’m in the middle of the road for most things, and this is no exception.
Patsyk says
I’ve been thinking about the same thing lately… do I have a niche? Not really… I am kind of where you are… I need some simple meals for busy nights, while other times I want to really challenge myself to try a new technique so I can continue to become a better cook.
That casserole sounds really great… I’m going to have to see if my store carries that crescent dough, I can see so many uses for it!
chou says
Very astute observations RE the love-hate relationship with the FN. Of course, there’s also the guilty voyeuristic pleasure that accompanies watching something beautiful be created, even if the creative process has been skewed, changed, compressed–it’s the soap opera of food, and we can’t help but be entranced.
Deb says
What an interesting post and something I have not given a lot of thought to. What makes the blogging world so great is that we can all learn something from one another whether we are professionals or just foodies that love to cook. For me, it is not just about someone being able to concoct culinary creations, but it is also the little peek and snapshot into their lives and the stories that are told that that endears me to a blog. I enjoy your blog for what it is. Keep up the great work!
Jenny says
Great post Deborah. It is a good question, I still don’t know what kind of blogger I am, I just go!
Love the new Pillsbury products, great for quick dinners.
Emiline says
Well said! I definitely think you’ve found your niche!
I think I’ve heard of this before. I’ve browsed through that Bake-Off book a couple of times.
Rosa's Yummy Yums says
A marvelously tasty casserole! Really scrumptious and comforting!
A great post! I love your blog and recipes!
Cheers,
Rosa
Mochachocolata Rita says
hoho i love your previous WWF name too! 🙂 simply because i am a WW as well 😉
CECIL says
Very interesting post! 🙂 Blog maybe just my way of connecting with people who shared similar interest, I think. My blogging life started in 2005, when I was confined in hospital and later, home, for way too many months. It was pretty much the only way to keep friends and family afar updated to recent news. Then I stopped when I started my 6 months recovery trip to Asia – getting internet connection was hit and miss.
For food blog, I have been thinking about it for a while, with my love for food and all. I realized this is such a fun way to get to know all of these fantastic people (cook) around the world! There are only so many things I can cook or know how to cook, so it’s inspiring to see how others manifest theirs. Kinda live through their unique kitchen experience.
And I love your blog!! It’s refreshing and love your sense of humor! 🙂
TeaLady says
Enjoy your blog. Still looking for my niche, too. Started with one, but got side tracked. Too many recipes to try and talk about. Nice read.
glamah16 says
Great, great, post! I ask myself this question form time to time. Im still finding my way. All I know reading all you inspire me to do more, learn more, and just have fun in the kitchen.I love you because you keep it real and love food.I love how you really use and learn and from your cook books.