Italian Crescent Casserole..

🍝 Italian Crescent Casserole

A hearty, cheesy casserole wrapped in golden crescent dough—bursting with Italian flavors of seasoned beef, rich tomato sauce, and gooey mozzarella.

Ingredients

Ground beef (lean, about 85%) – 1 lb (450 g)
Onion, finely chopped – 1 small
Garlic cloves, minced – 2
Italian seasoning – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Pasta sauce or marinara – 1 cup (240 ml)
Crescent roll dough – 1 (8 oz / 226 g) can
Mozzarella cheese, shredded – 1 cup (100 g)
Parmesan cheese, grated – ¼ cup (25 g)
Egg – 1 large
Sour cream – ½ cup (120 g)
Fresh basil or parsley (optional, for garnish) – As desired

Instructions

1. Prepare the filling (15 minutes):
   Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, cooking for about 5–7 minutes until the beef is browned and crumbly. Drain any excess grease. Add the minced garlic, Italian seasoning, salt, and pepper. Stir for another 30 seconds to 1 minute, until the garlic becomes fragrant. Pour in the pasta or marinara sauce and mix well. Lower the heat to medium-low and let it simmer for 3–5 minutes so the flavors blend. Turn off the heat and set aside.
2. Preheat and prepare your pan (5 minutes):
   Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or baking dish with butter or nonstick spray.
3. Create the crescent crust (5 minutes):
   Open the can of crescent rolls and carefully unroll the dough onto a lightly floured surface. Separate it into 8 triangles along the perforations. Place the triangles in the pie dish, points toward the center, overlapping slightly to cover the bottom and sides. Press and pinch the seams together to form a solid crust. Lightly press the edges up along the sides of the dish to form a small lip to hold the filling.
4. Make the creamy cheese layer (2 minutes):
   In a small bowl, whisk together the egg and sour cream until smooth. Stir in half of the shredded mozzarella cheese (½ cup) and all of the Parmesan. Spread this creamy mixture evenly over the crescent crust using a spatula.
5. Layer and bake (25–30 minutes):
   Spoon the beef and sauce mixture evenly over the creamy cheese layer. Sprinkle the remaining mozzarella cheese (½ cup) on top. Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and the cheese on top is bubbly and slightly browned. Remove from the oven and let it rest for 5–10 minutes before slicing to allow the layers to set.
6. Serve and enjoy:
   Garnish with fresh basil or parsley for a burst of color and freshness. Slice into wedges and serve warm with a side salad or garlic bread.

Tips for the Perfect Italian Crescent Casserole

Customize the filling with sautéed mushrooms, diced bell peppers, or black olives for extra flavor. For a spicier kick, add a pinch of red pepper flakes to the beef mixture. Mix ricotta with the sour cream layer for a richer texture. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven at 350°F (175°C) for 10–15 minutes.