Crescent Roll Casserole

Adapted from https://www.food.com/recipe/crescent-roll-casserole-272045

Servings: READY IN: 40mins SERVES: 4

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.