Preheat the oven to 375°F.

Place a large frying pan over medium-high heat. Add the beef to the pan and cook, breaking it up with a wooden spoon, until it is no longer pink. Drain the excess fat with a metal strainer or slotted spoon, and return beef to skillet.

Add the pasta sauce to the beef. Bring the mixture to a boil, then remove from heat.

Separate the crescent roll dough triangles. Place the largest part of a dough triangle in the bottom of a 9-inch pie pan with the triangle points extending 2 inches over the rim of the pan on opposite sides. Overlap additional dough triangles on top of the first one and to the side of it, pinching the pieces together if needed, until the bottom of the pan is completely covered.

Sprinkle the Italian cheese blend over the dough.

Spoon the meat mixture evenly over the cheese.

Fold the tips of the dough over the filling and pinch together to seal.

Sprinkle the cheese and dried basil over the top of the casserole.

Bake the casserole on middle rack of oven until dough is golden brown and cooked through, 20-25 minutes.

Check to see that casserole is done. Remove from oven or add time as needed.

Cool slightly before serving. Refrigerate leftovers for up to one week in an airtight container.