Italian crescent casserole by Colette

1 lb ground beef or turkey, cooked and drained

1 cup garlic tomato pasta sauce
1 can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend
¼ teaspoon dried basil leaves

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap.Sprinkle with remaining ½ cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

for Meal Swap: Since I couldn't freeze the refrigerator crescents, you'll have to assemble the dish -- so just lay out the crescent rolls in the pan, spread the (thawed) meat/cheese/sauce mixture into it, and pull the corners of the crescent rolls to the center, and bake!  (I put all of the cheese into the mixture rather than leaving some to sprinkle on the top.)