5-Ingredient Italian Sausage Crescent Roll Casserole
User Reviews
5
5-Ingredient Italian Sausage Crescent Roll Casserole
Description
The recipe begins by cooking bulk Italian sausage until browned and no longer pink, then draining excess fat. The sausage is stirred with a small amount of marinara sauce just enough to moisten the meat but not make it soggy. A crescent roll dough sheet is pressed into a baking dish to form a crust without perforations, preventing leaks. The sausage mixture spreads evenly over the crust and is topped with shredded mozzarella and grated Parmesan cheese.
Baking at 350°F allows the crescent dough to cook through and crisp up on the bottom while the cheese melts and forms a flavorful topping. Herbs such as parsley, thyme, oregano, and basil can be added as garnish to brighten the dish with fresh flavors.
This casserole makes a filling main course suitable for a casual meal, combining easy assembly with familiar Italian-inspired flavors. Pressing and sealing the crescent dough perforations ensures a reliable crust base, and controlling marinara quantity avoids sogginess.
Ingredients
- 1 lb. Italian sausage bulk
- 1 - 1 ¼ cups marinara sauce
- 1 (8 ounce ) crescent roll dough I like to use the Crescent Dough Sheet, which doesn’t have any perforations, Pillsbury brand; canned
- 1 cup mozzarella cheese grated
- ¼ cup Parmesan Cheese grated
- parsley optional garnish; chopped fresh herbs
- thyme
- oregano
- basil
Instructions
- Preheat oven to 350°F.
- Spray a 9 x 13-inch baking dish with cooking spray (or use an 11 x 13-inch dish for a thicker crust). Set aside.
- Cook Italian sausage in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink – about 5-7 minutes. Drain and return to skillet. Stir in marinara sauce, just so that the sausage is moistened. You don't want too much extra sauce or the mixture can make the crust soggy.
- Unroll crescent roll dough and gently press into the bottom of the prepared dish to form a crust.
- Spoon sausage mixture over the crescent roll dough. Sprinkle with grated mozzarella and Parmesan.
- Bake for 20-25 minutes, or until crust is golden brown and crisp on the bottom. Cut into squares, garnish with optional herbs, and serve.
Notes
- Use a crescent dough sheet (without perforations) for an easier crust; if using regular crescent rolls, press and seal perforations before pressing into pan.
- Add just enough marinara sauce to moisten the sausage to prevent soggy crust.
- Garnish with fresh chopped herbs like parsley for added flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 479kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 71mg | 24% |
| Sodium | 1250mg | 52% |
| Potassium | 350mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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