Crafty Crescent Lasagna
Meat Filling:
½ lb. bulk pork sausage
½ lb. ground beef
¾ c. chopped onion
1 tbsp dried parsley flakes
½ tsp dried basil leaves
½ tsp dried oregano leaves
1 small garlic clove, minced
Dash of pepper
1 (6-oz.) can tomato paste
Cheese Filling:
¼ c. grated Parmesan cheese
1 c. small curd cottage cheese
1 egg
Crust:
2 (8-oz.) cans Pillsbury refrigerated Crescent Dinner Rolls
2 (7- by 4-inch slices) mozzarella cheese
1 tbsp milk
1 tbsp sesame seed
In large skillet brown sausage and ground beef until thoroughly
cooked; drain. Stir in all remaining Meat Filling ingredients.
Simmer 5 minutes, stirring occasionally.
Heat oven to dg375.
In small bowl, combine all Cheese Filling ingredients; blend well.
Unroll crescent dough into four long rectangles. Place dough,
crosswise, side-by-side, on ungreased cookie sheet. Firmly press
edges and perforations to seal. Press together to form a 15-inch
rectangle.
Spoon half of the Meat Filling in a 6-inch strip lengthwise down the
center of the dough, to within one inch of edges. Spoon Cheese
Filling over meat mixture. Spoon remaining Meat Filling evenly over
cheese mixture. Arrange mozzarella slices over top. Fold the short
sides of dough one inch over filling. Fold long sides of dough
tightly over the filling, overlapping edges in center ¼-inch. Firmly
pinch center seams and ends to seal. Brush with milk. Sprinkle with
sesame seeds.
Bake at dg375 for 23-27 minutes, or until deep golden brown.
Yield 8 servings.
Note: I have had this made where it has been just open-faced in a pan
(without all the folding). If this is done the milk and sesame seeds
should be omitted.
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