Recipe by Pillsbury® Crescents
"Here's a casserole classic! The beefy, cheesy filling is topped with flaky crescents."
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lean ground beef
tomato pasta sauce
1 1/2 cups
shredded mozzarella or Monterey Jack cheese
1 (8 ounce) can
Pillsbury® Refrigerated Crescent Dinner Rolls
grated Parmesan cheese
butter or margarine, melted
This was good, but if I didn't tweek it, it would have been bland. I added some italian seasoning and red wine to the ground beef as it cooked. I used gouda cheese instead of jack or mozzarella, and asiago instead of parmesan. This brought the flavor up and we really liked it. Be sure to drain the beef well, or it could be watery in the end.
I really needed to add more spices for my family. Garlic, red pepper flakes, seasoned salt and more pasta sauce (used our favorite). Still didn't help very much. No raves, sorry.
We used a 9 x 13 baking dish. My only problem with this is I want to find a way to put a crust on the bottom. I think adding a bottom crust would be awesome. We kind of jazzed up the meat mixture using: Italian suasage, sliced black olives, chopped pepperoni, a good amount of Italian seasonings and more onion. It was wonderful and if you let your imagination run amuk, the possibilities are endless. I think it would taste great with a Mexican flavor. We will centainly prepare this again and do some serious thinking about alternative ingredients. Someone said it is such a great basic recipe just begging for jazzing up. Great!!
Very easy to make! I added green peppers & mushrooms to the beef/pasta sauce to add a little something extra. I also had a garlic butter spread that I melted & added to the parmesan for the top. This got 6 thumbs up in my house - a rare achievement!
I don't like beef too often, so I used spicy Italian sausage as my meat. I saw a few other people comment that it was bland, but with the spicy Italian sausage, it was flavorful and had a nice kick to it. The sour cream really added a nice, cooling touch. I'd make this again.
i rigged this recipe and is STILL turned out great! (my bf was very impressed) i just used whatever cheese i had in the house, i think it was a mix of mexican, cheddar and fresh parm with the sour cream (had to use some onion soup/sour cream chip dip mixure cuz i didnt have enough reg sour cream). I think next time i make this ill add come green peppers and corn
This is one of those great jumping off recipes. The ingredients did not offer enough for our taste so I tweaked it with good results. I added a couple links of sweet italian sausage to the ground beef. I also added my homemade pizza sauce to richen the pasta sauce. I then added a generous 2 cups of mozzarella and skipped the sour cream because I was out. Sparky said it taste like an upside down pizza. Have fun playing with this.
This was suprisingly very good. I will make this again because this is a great base recipe to tweak. I did add sliced crimini mushrooms and 2 cloves of minced garlic, because, in my mind, Italian screams garlic. Instead of parmesan on the top with the butter, I used grated Reggianito because that's what I had on hand. The variations that you can come up with using this recipe are completely endless. Thank you, Pillsbury...you guys have a winner with this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Italian Crescent Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
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