Ingredients
1 lb. ground beef, browned and drained
1 C basil and garlic tomato pasta sauce
1 (8 oz) can refrigerated crescent rolls
1 1/2 C shredded Italian Cheese blend
1/4 tsp. dried basil leaves
Directions
1) Preheat oven to 325 degrees. In a 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
2) Separate 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 to form crust; sprinkle with 1 C cheese.
3) Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 C cheese and the basil.
4) Bake 15 to 20 minutes.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves: 6
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