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–+ servings

Italian Crescent Casserole

Discover the Italian Crescent Casserole, a comforting blend of ground beef, marinara, and flaky crescent rolls. Perfect for family dinners and potlucks. Easy to make and deliciously satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can refrigerated crescent roll dough
  • 1 pound ground beef
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped onion
  • 1 tablespoon Italian seasoning
  • 2 cloves garlic, minced
  • to taste Salt and pepper

Equipment

  • Large skillet
  • Baking dish
  • Spatula
  • Kitchen knife and cutting board
  • Parchment paper (optional)

Method
 

  1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it or lining it with parchment paper.
  2. In a large skillet over medium heat, cook the ground beef with chopped onion and minced garlic; season with salt, pepper, and Italian seasoning until the beef is browned and the onion is tender. Drain any excess fat.
  3. Stir in the marinara sauce and heat for 2-3 minutes until well combined; remove from heat and set aside.
  4. Unroll the crescent roll dough and spread it out in the bottom of the prepared baking dish, pressing the seams together to form a crust.
  5. Spread the beef mixture evenly over the dough and top with shredded mozzarella cheese.
  6. Bake for 20-25 minutes until the crescent dough is golden brown and the cheese is melted and bubbly. Let cool slightly before cutting and serving.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 22gFat: 22gSaturated Fat: 10gCholesterol: 85mgSodium: 770mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

To add a kick, include a pinch of red pepper flakes to the beef mixture. Feel free to substitute ground beef with turkey or chicken, or use Alfredo sauce instead of marinara for a creamy version. Add extra vegetables like bell peppers or mushrooms for added nutrition and flavor. Store leftovers tightly wrapped in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for the best texture.
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