1lb ground beef, cooked and drained
1 cup garlic tomato pasta sauce
1can (8 oz) refrigerated crescent dinner rolls
1½ cups shredded Italian cheese blend
¼ teaspoon dried basil leaves
In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
Preheat oven to 375 degrees. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate (I used a small bowl) with the thick side in the middle. Press dough seams together to make a crust. Sprinkle 1 cup of the cheese over dough. Spoon meat mixture evenly over cheese. Fold tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil. Bake at 375°F 15 to 20 minutes.
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