ITALIAN CRESCENT CASSEROLE (Low Carb)

Ingredients (Serves 4–6)

• 6 low-carb tortillas (or low-carb crescent-style dough if available)

• 1 cup cooked Italian sausage (mild or spicy, crumbled)

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup diced bell peppers

• 1/2 cup diced onion

• 1/2 cup sliced mushrooms (optional)

• 1 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• Salt & pepper to taste

• 2 large eggs (beaten, for binding)

• 1/4 cup heavy cream (optional, makes it richer)

Optional: marinara sauce for serving

Instructions

1. Preheat and prep

• Preheat oven to 375°F (190°C).

• Grease a 9×13-inch baking dish lightly with olive oil or cooking spray.

2. Cook the sausage and veggies

1. In a skillet over medium heat, cook sausage until browned.

2. Add onions, bell peppers, and mushrooms; sauté until softened.

3. Season with Italian seasoning, garlic powder, salt, and pepper.

4. Remove from heat and let cool slightly.

3. Assemble the casserole

1. Lay low-carb tortillas flat in the baking dish, slightly overlapping to cover the bottom.

2. Spread half the cooked sausage and veggie mixture over the tortillas.

3. Sprinkle half the mozzarella and Parmesan over the top.

4. Repeat layers with remaining tortillas, sausage mixture, and cheeses.

5. Whisk together eggs and heavy cream, then pour evenly over the casserole to bind everything.

4. Bake

• Bake uncovered for 25–30 minutes, until the top is golden and the egg mixture is set.

5. Serve

• Let the casserole cool 5 minutes before slicing.

• Serve with a side of low-carb marinara sauce if desired.

✅ Tips for low-carb success

• Tortilla choice matters: pick ones with ≤5g net carbs each.

• You can swap sausage for pepperoni or cooked chicken.

• Adding a little shredded cheddar can make it extra gooey and keto-friendly.

If you want, I can also make a version that uses a “crescent roll style” almond flour dough so it’s closer to the classic flaky version but still low-carb.