Crescent-Topped Ratatouille Casserole

Crescent-Topped Ratatouille Casserole

France's favorite meatless dish has eggplant and other traditional ingredients topped with jaunty mini-biscuit "berets".

Prep Time

25

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

1
tablespoon olive oil or vegetable oil
1
small eggplant (1 1/4 lb), cut into 3/4-inch cubes (4 cups)
1
medium zucchini, sliced
1
medium onion, sliced
1
medium green bell pepper, cut into 1-inch pieces
1
clove garlic, finely chopped
1
can (14.5 oz) diced tomatoes, undrained
1
can (8 oz) tomato sauce
1/2
teaspoon dried basil leaves
1/4
teaspoon Italian seasoning
1/8
teaspoon coarse ground black pepper
1
can (15.5 oz) dark red kidney beans, drained, rinsed
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh parsley, if desired
  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, Italian seasoning and 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 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. Place cheese in 1-quart resealable plastic bag; add crescent pieces, seal and shake to coat.
  4. Heat oven to 375┬░F. Spray 11x8-inch (2-quart) 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ratatouille originated in the Provence region of France. The combination of eggplant, tomatoes and zucchini shows the influence that Italian cuisine has had in this Mediterranean region.
Tip
The eggplant mixture can be made a day ahead of time and refrigerated, covered. To complete the casserole, heat the ratatouille in the oven or microwave until bubbly; top with the biscuit pieces and bake as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 2g),
  • Cholesterol 0mg;
  • Sodium 620mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 8g,
    • Sugars 10g),
  • Protein 11g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.