This dish is unlike anything I’ve ever made before, and I LOVED IT!  It’s basically an Italian Meat Pie with a crescent roll crust.

The crescent rolls crust did not get soggy at all, as I was afraid it might.  They were still as buttery and light as ever.  This dish was very filling, too.  My 6 foot 3 husband ate one slice and a small salad and was stuffed.  The best way to describe this dish is like a sausage pizza and a lasagna had a baby.  Is that weird?  Maybe.  But it tasted awesome.

One thing to be aware of:  I couldn’t fit everything into my pie pan.  The original recipe just calls for a 9″ pie pan, not necessarily a deep dish.  However, I could tell there wouldn’t be enough room so I didn’t use quite all of the sausage, ricotta cheese, or sauce called for in the recipe.  In fact, I only needed 7 of the 8 crescent rolls to make the crust.  I’m glad I didn’t pour everything in because otherwise I think it would’ve spilled over!  The recipe below is the original, but just beware that you might want to reduce the amounts to make it fit into your pan and avoid spillage.

Source:  Plain Chicken