Crescent Roll Casserole

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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.