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Crescent Beef Bake

 Crescent Beef Bake
This rich pie tastes like lasagna gut with a buttery crescent roll topping instead of noodles. It was a favorite of my four boys when they were growing up.—Beverly Fournier, Bark River, Michigan
8 ServingsPrep: 25 min. Bake: 35 min.


  • 2 pounds ground beef
  • 1 small onion, chopped
  • 1 jar (14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 (8 ounces each) refrigerated crescent rolls
  • 1 cup (8 ounces) sour cream


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Stir in spaghetti sauce. Transfer to a
  • greased 13-in. x 9-in. baking dish. Sprinkle with cheeses.
  • Unroll crescent rolls and separate into triangles; spread with sour
  • cream. Roll into crescents. Place in two rows over cheese. Bake,
  • uncovered, at 350° for 35 minutes or until golden brown. Yield:
  • 8 servings.
Nutritional Facts: 1 serving (1 each) equals 563 calories, 36 g fat (19 g saturated fat), 123 mg cholesterol, 863 mg sodium, 19 g carbohydrate, 1 g fiber, 37 g protein.