Italian Crescent Casserole

Italian Crescent Casserole 1 lb ground beef, cooked and drained 1 cup garlic tomato pasta sauce 1 can (8 oz) refrigerated crescent dinner rolls 1 1/2 cups shredded Italian cheese blend 1/4 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.