Ingredients:
1 lb. ground beef, cooked and drained (I did half beef and half Italian sausage)
1 cup garlic tomato pasta sauce
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend
¼ teaspoon dried basil leaves or Italian seasoning
Brown your meat with some minced garlic and seasonings. Once cooked, mix in pasta sauce. Heat over
medium heat until warm. Separate
crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie
plate in spoke pattern, with narrow tips overlapping rim of plate about 3
inches. Press dough in side and bottom
of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over
dough in the pan. I also added 5 pepperoni’s across the cheese and some Italian
seasoning. Spoon meat mixture evenly
over cheese. Bring tips of dough over
filling to meet in center; do not overlap.
Sprinkle with remaining ½ cup cheese over the dish followed by the
basil. Here I added a few shakes of parmesan cheese as well. Bake at 375°F 15 to 20 minutes. Let cool a few minutes before cutting.
This smelled so good while it was baking my mouth was watering. And it didn’t disappoint when it hit my lips!
It’s like a pizza pie or calzone or just some yummy crescenty Italian goodness
in a pie pan. Very delicious and easy to
make. Molly loved it too. Can’t wait to make
this again soon.
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