Lasagna Crescent Roll-Ups
|Frozen chopped broccoli||10 Ounce (Thawed And Well Drained)|
|Chopped onion/1.5 teaspoons instant minced onion||2 Tablespoon|
|Philadelphia cream cheese||16 Ounce, softened|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (Kraft)|
|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 375Â°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 375Â°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