Step-by-Step Guide to Prepare Homemade Crescent- topped ratatouille casserole

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Favorite Crescent- topped ratatouille casserole. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crescent- topped ratatouille casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crescent- topped ratatouille casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crescent- topped ratatouille casserole is 6 servings.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crescent- topped ratatouille casserole estimated approx 25 minutes. 1 hour 10 minutes..

To get started with this recipe, we have to prepare a few ingredients. You can have Crescent- topped ratatouille casserole using 15 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Crescent- topped ratatouille casserole:

1. 1 tablespoon olive or vegetable oil
2. 1 small eggplant (1 1/4 lb), cut into 3/4-inch cubes(4 cups)
3. 1 medium zucchini, sliced
4. 1 medium onion, sliced
5. 1 medium green bell pepper, cut into 1-inch pieces
6. 1 clove garlic, finely chopped
7. 1 can (14.5 oz) diced tomatoes, undrained
8. 1 can(8 oz) tomato sauce
9. 1/2 teaspoon dried basil leaves
10. 1/4 teaspoon ltalian seasoning
11. 1/8 teaspoon coarse ground black pepper
12. 1 can (15.5 oz) dark red kidney beans, drained, rinsed
13. 1 can(8 oz) pillsbury refrigerated crescent dinner rolls (8 rolls
14. 2 tablespoons grated Parmesan cheese
15. 1 tablespoon chopped fresh parsley if desired

Instructions to make to make Crescent- topped ratatouille casserole

1. In 10-Inch skillet, heat oil over medium- high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
2. Reduce heat to medium- low. Stir in tomatoes, tomato sauce, basil, ltalian seasoning and black pepper. Cover; simmer about 10 minutes or until vegetables are crisp- tender. Stir in beans; cook 5 minutes longer.
3. Meanwhile, remove dough from Can in rolled sections; do not unroll into 4 slices; each slice into quarters. Place cheese In 1 quart resembles food- storage plastic bag; add crescent pieces, seal bag and shake to coat.
4. Heat oven to 375F. Spray 11x7 (2 quart) glass baking dish with cooking spray. Spoon eggplant mixture into baking dish. Arrange crescent pieces on top.
5. Bake 17 to 20 minutes or until crescents are golden brown. Sprinkle with parsley.

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