One night this week I decided to try something a little different for dinner. This is a recipe that I somehow found a couple of weeks ago on pilsbury.com. It’s so simple and it turned out yummy, I thought it was worth sharing. I like this recipe because it leaves room for some creativity! Next time I make this, I think I’m making this mexican style with taco seasoning, salsa, sour cream…etc. Yum! (I haven’t eaten dinner yet and just talking about food is making my stomach growl…)
Anyways, for the moment here’s the Italian version 🙂
1 lb. lean ground beef
1/4 cup chopped onion
1 cup of your favorite pasta sauce
1 cup diced, drained tomatoes
1 1/2 cups shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream
1 can Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons margarine, melted
1 tsp garlic salt
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 and diced tomatoes; cook until thoroughly heated.
2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3. Pour hot beef mixture into ungreased 10-inch glass deep-dish pie pan (If you don’t have one, any kind of baking or casserole dish will work!). Spoon cheese mixture over beef mixture.
4. Unroll dough and separate 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 degrees for 18 to 25 minutes or until deep golden brown.