Italian Crescent Casserole

 

This looks delicious!

The only thing I would do different is add italian sausage.

Source: https://www.realmomkitchen.com/italian-crescent-casserole/

Ingredients

1 lb ground beef cooked and drained
▢1 cup garlic tomato pasta sauce
▢1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
▢1 ½ cups shredded Italian cheese blend
▢¼ teaspoon dried basil leaves

Instructions

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.

Separate crescent 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 of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.

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 over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

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Sausage and Egg Breakfast Rolls

 

My air fryer is getting a good workout with these type of foods, except I am buying the frozen versions which are very expensive.  Recipes like this one are good to stock up in the freezer for many easy breakfasts.

Source:  https://www.jocooks.com/recipes/sausage-egg-breakfast-rolls/

Ingredients

• Butter – Unsalted so as to control the sodium content of our dish.
• Eggs – We’re using 5 whole eggs today! It may seem like a lot but we need lots of scrambled eggs for our recipe today.
• Flour – All purpose flour for working our store bought dough.
• Dough – Store bought Pillsbury crescent rolls are what I used today.
• Cheese – Shredded cheddar cheese for melty, ooey gooey cheese pulls.
• Egg – 1 beaten egg for egg wash.
• Sausages – We’re using turkey breakfast sausages.
• Seasoning – Salt and pepper.

How To Make Sausage And Egg Breakfast Rolls

1. Preheat oven: To 375 F degrees. Line a baking sheet with parchment paper or a silpat.
2. Scramble the eggs: Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
3. Work the dough: Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
4. Assemble the breakfast rolls: Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
5. Finish the rolls: Brush each roll with the egg wash, then sprinkle with some salt and pepper. Bake for 15 minutes or until golden brown.

You can also store these in an airtight container in the freezer for up to 3 months. After being frozen they can be reheated in the oven at 400F for 10-15 minutes.

Ways to Use Canned Crescent Rolls

 

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