This is a recipe that Kyle and I have had before when we had friends over to our house. I love crescent rolls and so this was the perfect recipe to make again, especially since Kyle says that we never have the same meal twice in our house. (That will be changing though with a new little one. I will try to make 2 new recipes a week instead of aiming for 4 times.)
This time, I decided to just use a square casserole dish instead of a circle one. The picture isn't as neat as the first time I made it (wish I had a picture of it) bc I just threw it together really quickly.
Ingredients:
1 lb. ground beef, cooked and drained
1 cup garlic tomato pasta sauce
1 can (8 oz.) Pillsbury crescent rolls
1 1/2 cups shredded Italian cheese blend
1/4 tsp. dried basil leaves
I added:
1/2 Tbsp. garlic
1/4 tsp. parsley
dash of oregano
What To Do:
- Preheat oven to 375 F
- In a skillet, cook ground beef and drain grease
- Put back in skillet and add pasta sauce (garlic if you choose to) and cook until warm
- Separate crescent dough into the 8 triangles
- Place dough in an ungreased 9 inch glass pie plate with the narrow tips overlapping the rim of the plate about 3 inches (This is where mine looks different this time because I used a square dish)
- Press dough in side and bottom of pan to form crust and cover the pan
- Sprinkle with 1 cup of cheese over dough
- Spoon meat mixture over cheese
- Bring tips of dough over filling to meet in the center
- Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil (parsley and oregano)
- Bake at 375 for 15-20 minutes (we did 20 so that the edge of the crust was brown and crunchy
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