Zesty Italian Crescent Casserole

This must be MAN food. I got a “Oh babe, this is good” from John and Austin asked for seconds which is unheard of. It was good but it’s not exactly diet friendly for this chick. It’s hearty for my growing boys. I saw this over on Taste and Tell. It was in the Pillsbury bake-off in 1978. It’s easy, easy, easy. Great for weeknights. I had to steal this picture before they finished the whole thing off.

Zesty Italian Casserole - the-girl-who-ate-everything.com
Zesty Italian Crescent Casserole
Prep Time
22 hrs 2 mins
Cook Time
22 hrs 2 mins
  • 1 lb . lean ground beef
  • 1/4 cup chopped onion
  • 1 cup spaghetti sauce
  • 6 oz . (1 1/2 cups shredded mozzarella or Monterey Jack cheese)
  • 1/2 cup sour cream
  • 1 8-oz. can Pillsbury® Recipe Creations (or Crescent Dinner Rolls pressed together along the perforations)
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons butter , melted
  1. Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. *I added salt and pepper here and a 1/2 tsp. of Italian seasonings. 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°F. for 18 to 25 minutes or until deep golden brown.
Recipe Notes
Source: Best of the Bake-Off

Speak Your Mind



  1. I made this tonight…yummm and oh the possibilities…I can see this with sausage, pizza sauce and then taco meat and salsa…I can’t wait to make it again

  2. I will definitely be making this! I like the Trader Joe’s rolls and bisquits because they don’t use any trans fats and are way healthier. Wish Pilsbury would go healthier with their products.

  3. Just found your blog a few days ago and have been going through it drooling over all the recipes. I think I’ve gained 5lbs. just looking at all your fabulous pictures!! Made this one tonight and it was a hit. Going to be making your yummy Oreo’s in PB cookie dough for Grandparent’s day tomorrow & I know everyone will love them! Thanks for getting me excited about some new and fun recipes. I’ve been in a slump lately and so your site is just what I needed!

  4. I just tried this reciepe, I didn’t have beef so I used ground turkey, and I had baby portebella mushrooms I needed to use so I added them for moisture (since I didn’t use beef) and didn’t have a deep pie dish, so I used the 11×7 pan, and I wish I would have done it in a 9×9 because the layers were thin of the meat and cheese mixtures, I will see how it turns out, it still smells yummy in my oven!

  5. This recipe is fantastic. My 10 year old and I make a recipe together every Wednesday night and this was what we chose last Wednesday. No leftovers. So delicious. We did add a little sprinkle of pizza seasoning to the recipe, and we ran out of sour cream, so we blended up an equivalent amount of cottage cheese. I don’t think it hurt the taste any. Will be making it again for sure.

  6. I made this tonight too, and used crescent dinner rolls. I had too much dough so I just overlapped it on areas without really thinking about it. A mistake as the thicker areas didn’t cook through and there was raw dough in some places. Next time I’ll simply remove the extra pieces. Other than that it tasted really good! Yum, will make again, thanks!

  7. I also made this for dinner tonight. It was okay, nothing great. It needs something, but I have no idea what!

  8. How come I can’t print this recipe?

  9. Diane T. Whitlow says:

    Christy, could I use Italian sausage for this recipe?