Zesty Italian Crescent Casserole

This is another one of those ugly but good recipes. I like that you can see all the different layers through the side of the dish. That's about the only nice thing about this photo.

I had a bit of difficulty with Taste and Tell's Zesty Italian Crescent Casserole, but it had absolutely nothing to do with the quality of the recipe. The recipe was great, my ability to make sure I have everything I need before I start making something is not.

My first mistake was not having the proper size baking dish. The recipe calls for a deep dish pie pan. I only have the regular kind. So I used this lovely gold baking dish. Doesn't it look like it is from the 70's? (I got it second hand so it probably is.) Any food photographer will tell you the more yellow tones in a food picture the more appealing it is. NOT! (I'll use any excuse to justify a bad food picture.) Anyhow, the circumference of the dish was smaller than a pie dish so I had to overlap the crescents to get them to fit. That's why the top looks so bumpy.

Mistake number two came when I grabbed the container of sour cream and realized Mrblocko used a nice big dollop on his chili he took to work that morning. I opened the sour cream to discover only a scant 1/4 cup remained. The recipe called for 1/2 cup. I think the casserole still tasted fine, but the cheese wasn't as gooey as it should have been. This may have worked in my favor because Blockette does not like gooey cheese. Hopefully, she will grow out of that. There is something terribly wrong about not liking gooey cheese.

The third mistake came when I realized we were still out of Parmesan. I guess that's what happens when you don't buy any at the grocery store. It doesn't magically restock itself in your fridge. Yet again, I substituted Parmesan from the *GASP!* green jar. Please forgive me. You know what? It wasn't that bad. The top didn't brown up as nicely as it could have, but it was OK in the taste department. I think mixing the parm with melted butter reduced the powdery grittiness you usually get from the green jarred stuff. It would have been better with the real thing though.

I don't know if this was a mistake, but I used reduced fat crescent rolls. For some reason the reduced fat turn out more doughy than flaky. I prefer the flaky version. (You are what you eat right?) The next time I make this I'll remember to use the original crescent rolls, or at the very least bake the dish longer if I use the reduced fat.

Blockette said she didn't like this dish and begged me not to make it again. She ate all of what I put in front of her, so I'm guessing she was just saying that to be contrary. Shocking! I know!! A three year old being contrary. What is this world coming to? Too bad for her, she has been over ruled. I will make this again. Mrblocko and I both liked the casserole and it was super easy to throw together. Although, for some reason Mrblocko thought this was a Mexican dish and put hot sauce all over it. What is wrong with that boy? Sometimes he is sooooo broken!!!


Zesty Italian Crescent Casserole from Taste and Tell
1 lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta 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)
1/3 cup grated Parmesan cheese
2 tablespoons butter, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over med for 8-10 min til beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook til heated. Meanwhile, in med bowl, combine mozzarella and sour cream; mix well. Pour hot beef mixt into ungreased 9 1/2 or 10" glass deep-dish pie pan or 11×7"(2-quart) glass baking dish. Spoon cheese mix over beef mix. Unroll dough over cheese mix. In small bowl, mix Parmesan and butter. Spread evenly over dough. Bake at 375°F 18-25 min til deep golden brown.