Crescent Roll Casserole

Nasseh's Note:

Too easy to be so good. When I made this my picky daughter said on a scale of 1 to 10 it was a 40. I have revised the spices after reading the reviews. If you do not have Italian Seasoning available you can use 1/4 tsp oregano, 1/4 tsp basil, 1/4 tsp thyme, & 1/4 tsp marjoram.

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 lb ground beef
• 1 (15 ounce) can tomato sauce or 1 (15 ounce) can low-sodium tomato sauce
• 1/2 tablespoon olive oil
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons light sour cream (I use the Daisy brand)
• 3 tablespoons parmesan cheese
• 8 slices provolone cheese
• 1 tablespoon butter, melted
• 1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
• cooking spray

Directions:

1. Brown beef until no longer pink then drain excess grease.
2. Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream.
3. Preheat the oven to 375°F Lightly spray an 8x8 baking dish.
4. Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
5. Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
6. Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).
7. Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
8. Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
9. Bake for 25 minutes or until lightly brown.

Reviews

[Sherry & Carl]

My husband and I liked this recipe. The bottom crust wasn't soggy at all. I followed the recipe exactly except I used more cheese. The flavor of the meat sauce was delicious. Thank you.

[Chef w wahl]

I changed the tomato sauce to Contadina pizza sauce and omitted the italian seasoning. I also only had 9x6 pan. Definitely will make again.

[Chef #608038]

I followed this recipe exactly except I didn't use any olive oil and I only had a 7-3/4 x 7-3/4 pan. It was delicious and my family loved it. My bottom crust was not soggy at all. This was quick and easy and I will definitely make it again.