Italian Crescent Turkey & Veggie Casserole


• 1lb 93% ground turkey
• 1 cup pasta sauce ( I like Hannaford Brand Tomato Basil)
• 8oz package sliced Portobello mushrooms
• 1 zucchini, diced
• 1 summer squash, diced
• 1 can reduced fat refrigerated crescent dinner rolls
• ½ cup shredded Italian cheese blend
• Italian blend seasoning

1. Preheat oven to 375 degrees F
2. In a large skillet, cook ground turkey while breaking up with a spatula.
3. Add mushrooms, zucchini and squash to the turkey, cover and cook until the veggies are slightly tender
4. Add the pasta sauce to the skillet, heat until warmed through
5. Separate crescent dough into 8 triangles. Place dough in an ungreased 9-inch glass pie dish in spoke pattern with narrow tips overlapping rim of plate about 3 inches (see pic below*)
6. Press dough in the side and bottom of pan to form crust and cover the entire pan
7. Spoon the turkey/veggie mixture evenly over the crust
8. Bring tips of dough over the filling to meet in center
9. Sprinkle the cheese over the top followed by the Italian seasoning. Bake 15 to 20 minutes until top is golden brown
10. Serve a warm slice with a small salad or steamed veggies


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