Skip to content Ingredients
2 cans (8 oz each) refrigerated crescent roll dough
1 lb (450 g) ground beef or sausage
1 small onion, diced
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup pizza or marinara sauce (optional)
1 tsp Italian seasoning
Salt & pepper to taste
1 tbsp melted butter
Dried basil or oregano for topping
Instructions
Preheat oven to 375°F (190°C). Lightly grease a round baking dish or pizza pan.
Cook the filling:
In a skillet, cook the beef or sausage with diced onion until browned.
Drain excess fat.
Stir in sauce (if using), seasoning, salt, and pepper. Let cool slightly.
Arrange the crescent dough:
Unroll the crescent rolls and arrange them in a circle on the pan, with the wide ends overlapping in the center and the points facing outward (like a sunburst).
Add the filling:
Spoon the meat mixture evenly around the center where the dough overlaps.
Sprinkle both cheeses over the meat.
Fold and seal:
Fold the pointed ends of the dough over the filling toward the center, tucking them under to seal.
Brush with butter and herbs:
Brush the top with melted butter and sprinkle dried basil or oregano.
Bake for 20–25 minutes or until golden brown and bubbly.
Cool slightly, slice, and serve warm.
💡 Optional Variations:
Add pepperoni or cooked bacon for extra flavor.
Use scrambled eggs instead of meat for a breakfast version.
Serve with warm marinara or ranch for dipping.
