Italian Crescent Casserole

Ingredients:

• 1 pound of ground beef, cooked and drained
• 1 cup of Three Cheese Pasta Sauce (I prefer this over the original kind)
• 1 can (8 ounces) of refrigerated crescent dinner rolls
• 1 ½ cups of shredded Italian cheese blend (about 6 ounces)
• ¼ teaspoon of dried basil leaves

Instructions:

1. In a skillet, combine the cooked ground beef with the pasta sauce. Heat the mixture to boiling over medium-high heat, stirring occasionally.
2. Separate the crescent dough into 8 triangles. Arrange the dough in an ungreased 9-inch glass pie plate in a spoke pattern, with the narrow tips overlapping the rim of the plate by about 3 inches. Press the dough into the sides and bottom to form a crust, then sprinkle 1 cup of the shredded cheese over the dough.
3. Evenly spoon the meat mixture over the cheese-covered dough. Bring the tips of the dough over the filling to meet in the center, making sure not to overlap them. Sprinkle the remaining ½ cup of cheese and the dried basil over the top.
4. Bake the casserole at 375°F for 20 minutes or until the crust is golden brown. Enjoy your Italian Crescent Casserole hot out of the oven!