Well....I did it again. Another new recipe. I just love all the ways you can use crescent rolls. Tonight, I tried a recipe from the Wichita Eagle titled: Zesty Italian Crescent Casserole. It was super yummy and VERY easy. Here are a couple pictures of the finished product and the recipe follows:
We rounded out the meal with some other favorites....steamed cauliflower and strawberries & bananas! Yummy...yummy.
You may view the recipe at this site, or it's listed below along with my suggestions:ZESTY ITALIAN CRESCENT CASSEROLE
1 lb. round beef
½ cup chopped onion
1 cup tomato pasta sauce (I used tomato sauce and added garlic powder & Italian seasoning)
1 ½ cups shredded mozzarella or Monterey Jack cheese (6 oz.)
½ cup sour cream1 can
(8 oz.) refrigerated crescent roll dough
½ cup grated Parmesan cheese2 tablespoons butter or margarine, melted
Heat oven to 375 degrees. In a 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce; cook until hot.In medium bowl, mix mozzarella cheese and sour cream.Pour hot beef mixture into ungreased 12x8-inch (2-quart) baking dish, or 9 ½- or 10-inch deep-dish pie plate. Spoon cheese mixture over beef mixture.Unroll dough over cheese mixture. (If using pie plate, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and melted butter. Spread evenly over dough.Bake 18 to 25 minutes or until deep golden brown. Makes 6 servings.
SUGGESTIONS: I baked for the recommended 22 minutes and the middle wasn't quite finished. It browned very nicely, but it takes awhile for the biscuits to bake because they are layered. I would cover with foil when it is browned to your liking and bake at least the 25 minutes, if not longer. Enjoy!
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