Italian Crescent Casserole
May 30, 2014
"Inspired by and adapted from a recipe on the Pillsbury website, I made a bunch of changes to it because as it was written there was virtually no flavour to speak of. This isn't anything spectacular, but it's an easy and quick weeknight meal. Add a salad or vegetable on the side and you've covered all the food groups."
- Serving Size: 1 (232.7 g)
- Calories 502
- Total Fat - 28.9 g
- Saturated Fat - 14 g
- Cholesterol - 109.5 mg
- Sodium - 721.5 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 3.2 g
- Sugars - 4.8 g
- Protein - 35.1 g
- Calcium - 381.9 mg
- Iron - 3.8 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Preheat oven to 375F; spray a 9" glass deep dish pie plate with cooking spray.
Heat oil in a large skillet over medium heat; add ground beef and cook, stirring to break apart, for 5 minutes.
Add onion and garlic and cook, stirring occasionally, another 5 minutes; drain, then return to pan.
Add Tabasco, Italian seasoning, Cajun seasoning, and spaghetti sauce to pan; cook and stir 5 minutes until starting to bubble.
Meanwhile, in a separate bowl combine sour cream, cheddar cheese, garlic powder and white pepper.
Spread meat mixture in bottom of pie plate; spread sour cream mixture over top.
Roll out crescent dough and separate into triangles; fit triangles, overlapping as necessary, to cover top of casserole. *You may end up with one extra, depending on how you lay them out. They should slightly overlap as you make your way around the edge.
Combine butter, Parmesan and garlic powder and spread over dough.
Bake at 375F for 20 minutes, until top is golden brown; let stand 5 minutes before serving (you'll need to use a spoon, this is definitely not a pie).
Tips & Variations
No special items needed.