AIR FRYER ITALIAN CRESCENT CASSEROLE
I absolutely adore it when I prepare a dish and it turns out to be so well received that I do not have to worry about having any leftovers. Despite the fact that it is disheartening and a waste of resources, leftovers are typically forgotten about in our home, and the dogs eventually end up with either a messy experiment or something good. They are dogs, so it doesn’t matter what happens; they will prevail. In any case, this dish that I produced is somewhat comparable to the Pillsbury Italian Crescent Casserole dish; however, I altered the type of sauce that was used, but I am confident that it is just as delicious in either case.
Components
- 1 1/2 pounds of cooked and drained ground beef
- You will need one cup of Three Cheese Pasta Sauce (the original recipe asked for a different variety). This one is my favourite, so I decided to use it.
- One can of crescent dinner rolls that are chilled, eight ounces
- One and a half cups of shredded Italian cheese blend, which is six ounces.
- One-fourth of a teaspoon of dried basil leaves
Details to follow
- Combine the steak and the pasta sauce in a skillet. While stirring the mixture occasionally, bring it to a boil over medium-high heat.
- Divide the dough into eight equal triangles.
- Place the dough in a spoke pattern atop a 9-inch glass pie plate that has not been greased, with the narrow tips overlapping the rim of the plate by approximately 3 inches.
- Shape the dough into a crust by pressing it in the sides and bottom, and then sprinkle it with one cup of cheese.
- Pour the meat mixture over the cheese in an equal layer.
- Do not overlap the tips of the dough as you bring them over the filling to meet in the center.
- Spread the remaining half cup of cheese and the basil over the top.
- Bake for twenty minutes in an air fryer at 375 degrees Fahrenheit or 180 degrees Celsius.