Crescent Lasagna

southeast, NE

Crescent Lasagna
Meat filling
1/2 lb. bulk pork sausage
1/2 lb. ground beef
3/4 cup chopped onions
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 small garlic clove, minced
Dash pepper
1 (6-oz.) can tomato paste
(or you could use 1 cup canned spaghetti sauce in place of the above sauce)
Cheese filling
1/4 cup grated Parmesan cheese
1 cup small curd cottage cheese
1 egg
2 (8-oz.) refrigerated crescent dinner rolls
2 (7x4-inch) slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seed
Preparation Directions:
1. In large skillet, brown sausage and ground beef until thoroughly cooked. Drain. Stir in all remaining meat filling ingredients; simmer 5 minutes, stirring occasionally.
2. Heat oven to 375°F. In small bowl, combine all cheese filling ingredients; blend well. Unroll dough into 4 long rectangles. Place dough crosswise, side by side, on ungreased cookie sheet; firmly press edges and perforations to seal. Press to form 15x13-inch rectangle.
3. Spoon half of meat filling in 6-inch strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat mixture; spoon remaining meat mixture evenly over cheese mixture. Arrange mozzarella cheese slices over meat filling. Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
4. Bake at 375°F. for 23 to 27 minutes or until deep golden brown.

Note: I also added some chopped pepper and mushrooms. I tried this recipe last night and my "kids" devoured it.

Laurel, DE(Zone 7a)

Bumping this old thread as it sounds like another great use of crescent rolls!

Tallahassee, FL

A novel idea! Will have to try it.

Albany, NY(Zone 5a)

Mmmmm... Sounds good!

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