Zesty Italian Crescent Casserole Recipe - Allrecipes.com
Zesty Italian Crescent Casserole Recipe
  • READY IN 45 mins

Zesty Italian Crescent Casserole

Recipe by  

"Here's a casserole classic! The beefy, cheesy filling is topped with flaky crescents."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Heat oven to 375 degrees F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
  2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
  3. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.
  4. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
  5. Bake at 375 degrees F. for 18 to 25 minutes or until deep golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2011

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.

Most Helpful Critical Review
Oct 04, 2011

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.


59 Ratings

Oct 29, 2011

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!!

Sep 18, 2011

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!

Oct 05, 2011

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.

Oct 07, 2011

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

Oct 06, 2011

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.

Oct 03, 2011

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!


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  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 794 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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