Roni’s Redo: Deep Dish Crescent Pizza Casserole

Deep Dish Crescent Pizza Casserole is a veggie-loaded remake of a classic crescent roll pizza casserole. It’s a family-pleaser!

The first week of classes is in full swing, and I’m finding a new grove. I just have to get over the initial week hump. The first day of a new class is always stressful as I try to set the tone, get to know my students, and find a pace that works for everyone. This semester I have two-night classes, so I’m trying to carve out a morning to spend some time on GreenLiteBites.

Anyway, I’m here this morning because Tara asked if I could send her version of a pizza casserole I did, and I think this is the one she’s talking about. 

Deep Dish Crescent Pizza Casserole Ingredients

• 1 small onion chopped small
• 8 oz (1/2 lb) lean ground beef (95%)
• 2 hot Italian sausage links (preferably turkey but I didn’t have any)
• 1 medium zucchini chopped small
• 8 oz mushrooms chopped small
• 1 large bell pepper chopped small
• 2 Reduced-Fat Packages of Crescent Rolls
• 2 oz Turkey Pepperoni slices (60g)
• 4 oz fancy shredded mozzarella cheese
• 4 oz fancy shredded Mexican Cheese Blend
• 16 oz of your favorite pizza/red sauce
• garlic powder
• dried parsley

Deep Dish Crescent Pizza Casserole Step-by-Step

Preheat the oven to 375 degrees.

Remove the casing from the sausage and brown with the ground beef and onion.

For the meats, I used half the amount of beef and sausage because I knew I’d be bulking up the filling with all the veggies. Diced small, they mix right in and add not only nutrients to the dish but flavor! I skipped the olives but added zucchini as it’s pretty much flavorless and will soak up all the yummy goodness from everything else.

Chop the zucchini, mushrooms, and bell pepper and add it to the browning meats.

While the meats and veggies are cooking spray the bottom of a 9 x 13 casserole dish with non-stick spray. Spread 1 of the packages of crescent rolls on the bottom, sealing the seems and pushing to the edges and corners.

Bake for about 10 minutes until just browning.

Top the cooked crescent roll with a layer of turkey pepperoni, 2 oz of mozzarella, and 2 oz of Mexican cheese blend.

Layer in the cooked meat/veggie mixture and top with the remaining pepperoni.

Pour on the sauce and spread around. I only used a small, 16 oz jar, knowing the addition of veggies will add even more liquid to the dish once baked. Top with the remaining cheese.

Lay the remaining crescent dough on top pressing down firmly and spreading to the edges again. I sprinkled with a bit of garlic powder and dried parsley instead of adding additional cheese.

Bake for about 30 minutes until the top crescent starts to brown.

Remove from the oven and let cool for 5 minutes to help it set. Then cut a piece and marvel at the wonder…

Isn’t it beautiful?! And oh.. the SMELL.. just glorious! 🙂

As you can see, the casserole held together wonderfully. Here it is minus our 3 pieces…

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