Italian Crescent Casserole

1

lb ground beef, cooked, drained

1

cup basil and garlic tomato pasta sauce (from 16-oz jar)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 1/2

cups shredded Italian cheese blend (6 oz)

1/4

teaspoon dried basil leaves

1 In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

2 Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.

3 Bake at 375°F 15 to 20 minutes