Italian Crescent Pie
1 pound ground beef, cooked and drained
1 cup basil and garlic tomato pasta sauces (from 16 oz jar)
1 8-ounce can Pillsbury refrigerated crescent dinner rolls
1 1/2 cups shredded italian cheese blend (6 oz), divided
1/4 teaspoon dried basil leaves
1 cup basil and garlic tomato pasta sauces (from 16 oz jar)
1 8-ounce can Pillsbury refrigerated crescent dinner rolls
1 1/2 cups shredded italian cheese blend (6 oz), divided
1/4 teaspoon dried basil leaves
1. In 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 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.
3. Bake at 375°F 15 to 20 minutes.
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 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.
3. Bake at 375°F 15 to 20 minutes.
Note: This would be even better if you added cooked bacon or pepperoni but also wonderful as is.
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