Sunday, September 30, 2007

Sunday Night Dinner

Since I start my new job this week and will be taking my lunch I thought I would make something that would last a few days. I have made this before and we both really liked it. My only problem was that when I went to put it all together I realized I didn't have the crescent rolls I thought I had. I had used both tubes last week! So luckily I bought some biscuits at the store today and used those instead. The recipe came from

Zesty Italian Crescent Casserole
1 lb. lean ground beef
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted

1.Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3.Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture
4.Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
5.Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

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