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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Italy 
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Zesty Italian Crescent Casserole |
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Serves: 6 Print this RecipeMadella Bathke - Wells, Minnesota Bake-Off® Contest 28, 1978 A casserole with Italian flair that bakes into a hearty pot pie. Your family will give this one an enthusiastic response. 1 pound ground beef 1/4 cup chopped onions 1 cup spaghetti sauce 1 1/2 cups (6 oz.) shredded mozzarella or Monterey Jack cheese 1/2 cup dairy sour cream 1 (8-ounce) can refrigerated crescent rolls 1/3 cup grated Parmesan cheese 2 tablespoons margarine or butter, melted Heat oven to 375°F. In large skillet, brown ground beef and onion until beef is thoroughly cooked. Drain. Stir in spaghetti sauce; heat thoroughly. In medium bowl, stir together mozzarella cheese and sour cream. Pour hot meat, mixture into ungreased 12 x 8-inch (2-quart) baking dish or 9 1/2- or 10- inch deep dish pie pan. Spoon cheese mixture over meat mixture. Unroll dough over cheese mixture.* In small bowl, combine Parmesan cheese and margarine; spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown. *TIP: If using pie pan, separate dough into 8 triangles. Arrange points toward center over cheese mixture, crimping outside edges if necessary. Nutrition Per Serving: Calories 490; Protein 27g; Carbohydrate 21g; Fat 33g; Sodium 780mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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