Italian Half Moon Casserole

Italian Half Moon Casserole

I love it when I cook something and it turns out so well that I don’t have to worry about leftovers. It’s sad and wasteful, but leftovers often get forgotten in our house and dogs often end up with a messy experiment or something tasty. They’re dogs, so

they win either way. Well, this recipe I made is very similar to the Pillsbury Italian Crescent Casserole recipe but I changed the type of sauce used but I’m sure it’s just as good either way.
Italian Crescent Casserole

I recently gave a cooking class to the youth at our church.I explained to them that if you can brown meat, you can cook many meals. This included.

Ingredients

1 pound ground beef, cooked, drained
1 cup three-cheese pasta sauce (the original called for a different type. I like this better, so I used it)
1 can (8 oz) refrigerated crescent bagels Molds
1½ cups shredded Italian cheese blend (6 oz)
¼ teaspoon dried basil leaves

How to make Italian crescent roll casserole

In a skillet, combine meat and sauce to form pasta. Bring to a boil over medium-high heat, stirring occasionally.Divide the dough into 8 triangles. Place the dough in a spoke shape on an ungreased 9-inch glass pie plate, with the narrow points overlapping the edge of the dish by about 3 inches.

Press the dough down the sides and bottom to form a crust. Sprinkle with 1 cup cheese. Pour the meat mixture evenly over the cheese. Place the ends of the dough over the filling so they meet in the middle. do not overlap.Sprinkle with remaining ½ cup cheese and basil.
Bake at 375°F for 20 minutes.