| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Grains | Italian | Beef | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | c | Onions; chopped |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Basil |
| 1/2 | ts | Oregano |
| 6 | oz | Tomato paste |
| 1/2 | c | Cottage cheese |
| 1 | ts | Parsley |
| 8 | oz | Crescent roll dough |
| 1 | c | Mozzarella cheese; shredded |
| 1 | Egg; beaten | |
| Sesame seeds |
INSTRUCTIONS
BEEF FILLING CHEESE FILLING CRUST Preheat oven to 375 degrees. Brown beef, add beef ingredients and simmer 5 minutes, Set aside. Unroll dough on 15x10 cookie sheet, press perforations to seal. Spoon down the middle with half meat mixture, top with cheese mixture and remaining beef. Sprinkle with mozzarella cheese. Fold shorter sides of dough up over meat mixture to seal entire filling. Brush with egg and sprinkle with seeds. Bake for 20 minutes or until brown. Let stand 5 minutes before serving. Lynn Thomas' notes: Made this 1-21-98; added a small can of mushrooms, omitted basil and oregano and used Italian seasoned tomato paste. An excellent dish that tasted great. Note: roll dough out at the last minute to avoid it becoming too sticky. Recipe by: Pillsbury Classics Posted to TNT Recipes Digest, Vol 01, Nr 957 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 22, 1998
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