Here’s a comforting Italian Crescent Casserole recipe—savory, cheesy, and perfect for a family meal:
🥘 Ingredients (Serves 6–8)
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cups fresh spinach, roughly chopped
- 1 tsp garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 can (8 oz / 225 g) refrigerated crescent roll dough
- 2 large eggs, lightly beaten
- ½ cup milk
- 1 tbsp olive oil
🍴 Instructions
1. Preheat oven:
- Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the sausage and veggies:
- In a skillet, heat olive oil over medium heat.
- Cook sausage, breaking it up until browned. Drain excess fat.
- Add onion, bell pepper, and garlic; sauté until soft.
- Stir in spinach and Italian seasoning until spinach wilts. Remove from heat.
3. Prepare the crescent base:
- Unroll crescent dough and fit it into the greased baking dish, pressing seams together to form a solid layer.
- Spread the cooked sausage and veggie mixture evenly over the dough.
- Sprinkle mozzarella and Parmesan over the top.
4. Make the custard topping:
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour evenly over the casserole.
5. Bake:
- Bake for 25–30 minutes until the eggs are set and the top is golden brown.
6. Serve:
- Let cool 5 minutes before slicing.
- Optional: garnish with fresh basil or parsley.
💡 Tips:
- Add mushrooms or zucchini for extra veggies.
- For a spicier version, use hot Italian sausage or add red pepper flakes.
- Can be made ahead: assemble, refrigerate overnight, and bake in the morning.
If you want, I can also give a mini Italian Crescent Casserole version baked in muffin tins—great for single servings or breakfast on the go.
Do you want me to share that mini version?
