Italian Crescent Casserole
Sand N Sun 1120 should probably re-read the recipe as it clearly states what to do with the crescent rolls to create the top crust. "...with narrow tips overlapping rim of plate about 3 inches." Meaning leave some of the crescent dough hanging out of the pan. Which, after adding the meat and cheese, you are to: "Bring tips of dough over filling to meet in center; do not overlap." As for the crust not being flaky and crisp on the bottom, why would you expect it to be when it is covered with meat, sauce and cheese? My opinion; this is a very good recipe if you follow the directions as written.