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Lasagna Crescent Roll-Ups

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  Frozen chopped broccoli 10 Ounce (Thawed And Well Drained)
  Chopped onion/1.5 teaspoons instant minced onion 2 Tablespoon
  Oil 1 Tablespoon
  Philadelphia cream cheese 16 Ounce, softened
  Egg 1
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (Kraft)
  Salt 1⁄2 Teaspoon
  Spaghetti/Italian cooking sauce 2 1⁄2 Cup (40 tbs), prepared
  Refrigerated quick crescent dinner rolls 16 Ounce, refrigerated
  Mozzarella cheese 4 Ounce, shredded

Heat oven to 375°F.
In large skillet, cook broccoli and onion in oil until tender; remove from heat.
In medium bowl, combine cream cheese, egg, paramesan cheese and salt; stir in broccoli mixture.
In small saucepan, heat spaghetti sauce.
Separate dough into 8 rectangles.
Overlap long sides of 2 rectangles 1/2 inch; firmly press edges and perforations to seal.
Press or roll to form 10x6-inch rectangle.
Repeat with remaining rectangles.
Spoon about 3/4 cup cheese mixture onto each rectangle; spread to within 1/2 inch of edges.
Starting at longest side, roll up; cut each roll in half, making eight 5-inch rolls.
Pour about 2 cups of the hot spaghetti sauce into ungreased 12x8 or 13x-inch baking dish; place rolls seam-side-down in prepared dish.
Bake at 375°F. for 15 to 25 minutes or until deep golden brown; remove from oven.
Spoon remaining spaghetti sauce over rolls; sprinkle with mozzarella cheese.
Return to oven; bake 5 minutes or until cheese is melted

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Lasagna Crescent Roll-Ups Recipe