This was delicious! And easy/quick!
Italian Crescent Casserole
Source: Taste and Tell
1 lb. lean ground beef
1/4 cup chopped onion
8 oz. tomato sauce (doctored up with Italian seasoning, garlic powder, salt, and pepper)
6 oz. (1 1/2 cups) shredded mozzarella or Monterrey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Crescent Rolls
1/4 cup chopped onion
8 oz. tomato sauce (doctored up with Italian seasoning, garlic powder, salt, and pepper)
6 oz. (1 1/2 cups) shredded mozzarella or Monterrey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Crescent Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter, melted
2 tablespoons butter, melted
Heat oven to 375°. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture.
In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
Bake at 375° for 18 to 25 minutes or until deep golden brown.
