Italian Crescent Casserole (Print Version)
# Ingredients:
→ Base
01 -
1 can (8 oz) refrigerated crescent roll dough
→ Filling
02 -
1 lb ground Italian sausage (mild or spicy)
03 -
1 cup diced bell peppers (assorted colors)
04 -
1 small onion, finely chopped
05 -
2 cups fresh spinach, roughly chopped
06 -
1 cup ricotta cheese
07 -
1 cup marinara sauce
08 -
1 cup shredded mozzarella cheese
09 -
1 teaspoon Italian seasoning
10 -
Salt and freshly ground black pepper to taste
→ Garnish
11 -
Fresh basil leaves (optional)
# Instructions:
01 -
Preheat oven to 190°C (375°F).
02 -
In a large skillet over medium heat, brown the Italian sausage, breaking it into small pieces with a spatula. Drain excess fat if necessary.
03 -
Add diced bell peppers and chopped onion to the skillet. Sauté for 5 minutes until softened. Stir in chopped spinach and cook for an additional 2-3 minutes until wilted.
04 -
In a separate bowl, combine ricotta cheese, Italian seasoning, salt, and pepper. Add this mixture to the skillet with the sausage and vegetables. Stir until well incorporated.
05 -
Unroll crescent roll dough onto a large baking sheet. Separate into triangles and arrange in a circular pattern with edges slightly overlapping to form a base.
06 -
Spoon the sausage and vegetable mixture evenly over the crescent roll base. Drizzle marinara sauce over the top, spreading gently with the back of a spoon.
07 -
Sprinkle shredded mozzarella cheese evenly over the assembled casserole.
08 -
Carefully fold the outer edges of the crescent dough over the filling, leaving the center exposed.
09 -
Transfer to preheated oven and bake for 25-30 minutes, or until the crescent dough is golden brown and thoroughly cooked.
10 -
Allow to cool for 5 minutes. Garnish with fresh basil leaves if desired, then cut into wedges and serve warm.
# Notes:
01 -
For a lighter version, substitute the Italian sausage with turkey sausage.
02 -
The casserole can be prepared up to the baking step and refrigerated for up to 4 hours before baking.