Ingredients:
1 lb ground beef, cooked, drained
1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)
1 can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend (6 oz)
¼ teaspoon dried basil leaves
How To Make Italian Crescent Casserole:
In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate dough into 8 triangles.
Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.
Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese.
Spoon meat mixture evenly over cheese.
Bring tips of dough over filling to meet in center; do not overlap.
Sprinkle with remaining ½ cup cheese and the basil.
Bake at 375°F for 20 minutes.
Turn chuck into a roast so tender, no one will know it only took 5 minutes to prep
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