Crescent Roll Casserole

Ingredients

• 1 lb ground beef
• 1 (15 ounce) can tomato sauce or (15 ounce) can low-sodium tomato sauce
• 1 ⁄2 tablespoon olive oil
• 1 teaspoon italian seasoning
• 1 ⁄2 teaspoon salt
• 1 ⁄2 teaspoon onion powder
• 1 ⁄2 teaspoon sugar
• 1 ⁄4 teaspoon black pepper
• 1 ⁄4 teaspoon garlic powder
• 2 tablespoons light sour cream (I use the Daisy brand)
• 3 tablespoons parmesan cheese
• 8 slices provolone cheese
• 1 tablespoon butter , melted
• 1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
• cooking spray

Steps

1. Brown beef until no longer pink then drain excess grease.

2. Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream.

3. Preheat the oven to 375°F Lightly spray an 8x8 baking dish.

4. Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).

5. Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.

6. Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).

7. Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.

8. Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.

9. Bake for 25 minutes or until lightly brown.