This Crescent Roll Casserole Recipe is such a nice, simple, easy to put together casserole recipe. One of my favorite recipes with ground beef.
Too easy to be so good.
I love most everything with crescent roll dough and this is no exception.
It makes a satisfying weeknight meal. Will definitely be placed on the “make again” list.
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.
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Crescent Roll Casserole
1 hr 10 mins
Delicious casserole featuring ground beef and crescent rolls with an Italian accent!
Course: Main Course
Keyword: Crescent Roll Casserole
Calories: 365 kcal
- 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
Brown beef until no longer pink then drain excess grease. 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.
Preheat the oven to 375°F Lightly spray an 8x8 baking dish. Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
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).
Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
Bake for 25 minutes or until lightly brown.
Recipe based on one by Nasseh
Photo by flower7