Italian Crescent Casserole
One pound of cooked and drained ground beef
The original recipe asked for a different sort of pasta sauce, but this one calls for three cheeses. Since I like this one better, I choose to utilize it.
crescent dinner rolls, 8 oz., in a can
3/4 cups of a combination of shredded Italian cheeses (6 ounce)
“Dried basil leaves” quarter teaspoon
Get the sauce and meat mixture started in a pan. Bring to a boil while stirring periodically over medium-high heat.
Cut the dough into eight equal triangles. Arrange the dough in a spoke pattern in a 9-inch glass pie dish that has not been oiled. Make sure the thin points of the dough overlapping the rim of the pan by about 3 inches. Form a crust by pressing the dough into the bottom and sides; top with 1 cup of cheese. Transfer meat mixture to cheese using a spoon. Meet in the middle, bringing the tips of the dough over the filling; do not overlap. The remaining half cup of cheese and basil should be sprinkled on top.
Put it in the oven and cook it for 20 minutes at 375\F.
Take pleasure in it.