Go Back
+ servings
Close overhead shot of an Italian sausage Pillsbury crescent roll casserole recipe
Print Pin
5 from 7 votes

5-Ingredient Italian Sausage Crescent Roll Casserole

This easy Italian Sausage Crescent Roll Casserole requires just 5 ingredients and about 15 minutes of prep!
Course Dinner
Cuisine American, Italian
Keyword crescent roll casserole, Pillsbury crescent roll recipes, sausage crescent roll casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 479kcal
Author Blair Lonergan


  • 1 lb. bulk Italian sausage
  • 1 - 1 ¼ cups marinara sauce
  • 1 (8 ounce ) can Pillsbury crescent roll dough sheet (I like to use the Crescent Dough Sheet, which doesn’t have any perforations)
  • 1 cup grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Optional garnish: chopped fresh herbs, such as parsley, thyme, oregano or basil


  • Preheat oven to 350°F.
  • Spray a 9 x 13-inch baking dish with cooking spray (or use an 11 x 13-inch dish for a thicker crust). Set aside.
  • Cook Italian sausage in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until no longer pink – about 5-7 minutes. Drain and return to skillet. Stir in marinara sauce, just so that the sausage is moistened. You don't want too much extra sauce or the mixture can make the crust soggy.
  • Unroll crescent roll dough and gently press into the bottom of the prepared dish to form a crust.
  • Spoon sausage mixture over the crescent roll dough. Sprinkle with grated mozzarella and Parmesan.
  • Bake for 20-25 minutes, or until crust is golden brown and crisp on the bottom. Cut into squares, garnish with optional herbs, and serve.


  • Look for a tube of Pillsbury Crescent Dough “Sheet,” which is just like the crescent rolls, but without the perforations. That way you can just unroll the tube of dough and press it into the pan.
  • If using crescent roll dough instead of the crescent dough sheet, make sure to press and seal together the perforations before using the dough as a crust.
  • Use just enough marinara to moisten and flavor the meat. You don’t want the filling too “wet,” or it might make the crust soggy.
  • Garnish the crescent roll pizza casserole with fresh herbs for a touch of bright flavor and color.


Serving: 1/6 of the casserole | Calories: 479kcal | Carbohydrates: 19g | Protein: 19g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 71mg | Sodium: 1250mg | Potassium: 350mg | Fiber: 1g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg