Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 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

Directions

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.
Originally published as Crescent Beef Bake in Taste of Home Ground Beef Cookbook 1999, p283

Nutritional Facts

1 each: 563 calories, 36g fat (19g saturated fat), 123mg cholesterol, 863mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 37g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Crescent Beef Bake in Taste of Home Ground Beef Cookbook 1999, p283

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