Every now and then, I prepare a dish that quickly becomes a crowd-pleaser and disappears from the table. To be honest, our leftovers occasionally play hide and seek in the fridge, only to be discovered by our four-legged friends.

They aren’t choosy, however, and consider it their lucky break. The following recipe is based on the legendary Pillsbury Italian Crescent Casserole, but I’ve given it my own spin using my sauce of choice. Believe me, it’s just as enjoyable!

Touch-Ups for Italian Crescent Casserole

I reinforced a cooking motto during a recent culinary class I hosted for our local youth: if you can master browning beef, you’ve opened a universe of recipes. In that galaxy, this one is a star.

Ingredients

Ingredients

1 pound cooked and drained ground beef

1 cup Three Cheese Pasta Sauce (I deviated slightly from the original recipe for this sauce)

1 can refrigerated crescent dinner rolls (8 ounces)

6 ounces shredded Italian cheese blend

A handful of dried basil leaves adds a true Italian touch.

The Seven Magic Steps

Combine the beef and pasta sauce in a skillet. Keep the heat on medium-high, stirring occasionally, until it becomes bubbly.

Unroll the crescent dinner rolls to make 8 triangle wonders. Arrange them in a sun-ray pattern in a 9-inch pie plate that has not been oiled. The thinner ends should overlap the plate’s edge slightly. Form a tight crust with the dough. Then, generously sprinkle it with 1 cup of cheese. Pour the sizzling beef mixture over the cheesy base evenly.

Fold the triangle tips over the filling in an artistic manner, aiming for the center. It’s fine if there’s some space between them. Finish by sprinkling the dish with the remaining cheese and dried basil.

Place it in the oven and bake for 20 minutes at 375°F.

Voilà! A dish so delicious that it guarantees an empty plate.