| 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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