As I mentioned on the menu plan, I pinned this recipe three years ago and am just now giving it a try. I pinned it from Real Mom Kitchen - Keeping it Real in the Kitchen. This meal was a huge hit. A definite keeper! You can change up the meat to whatever ground meat you like, I used venison, the original used ground beef. I also changed the sauce a bit, and added a little salt. Can't wait to try it again, maybe with sausage this time.
1 8 oz can refrigerated crescent rolls
1 lb ground meat, cooked and drained
8 oz garlic tomato sauce + 2 Tbsp water or 1 cup garlic pasta sauce
salt to taste
1 tsp Italian seasoning
1 1/2 cups Italian blend shredded cheese
1/4 tsp dried basil
In skillet mix together ground meat, tomato sauce, water, Italian seasoning; then add salt to taste. Heat through. Set aside. Spray 9 inch pie plate with nonstick cooking spray. Arrange crescent rolls in in a spoke pattern with narrow tips hanging over the edge of the pie plate.