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  Crescent rolls 16 Ounce (Two 8-Ounce Cans)
  Bulk pork sausage 1⁄2 Pound
  Ground beef 1⁄2 Pound
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic 1 Clove (5 gm), minced
  Parsley flakes 1 Tablespoon
  Oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Canned tomato paste 6 Ounce
  Creamed cottage cheese 1 Cup (16 tbs)
  Egg 1
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Mozzarella cheese slice 2 (4 X 7-Inch Slices)
  Milk 1 Tablespoon
  Sesame seeds 1 Tablespoon

Unroll the dough.
Separate into 2 rectangles, pressing perforations to seal.
Place on an ungreased baking sheet, pressing the edges to seal and make a 13x15 inch rectangle.
Brown the sausage and ground beef in a skillet, stirring until crumbly; drain.
Return the sausage mixture to the skillet.
Stir in the onion, garlic, parsley, oregano, basil, salt, pepper and tomato paste.
Bring to a simmer.
Simmer, uncovered, for 10 minutes.
Combine the cottage cheese, egg and Parmesan cheese in a small bowl; mix well.
Spread half the meat mixture down the center of the dough Spread to within 1 inch of each short end.
Spread the cottage cheese filling over the meat mixture.
Spoon the remaining meat mixture over the top.
Place the mozzarella cheese over the meat layer.
Pull up long ends to meet and pinch to seal.
Brush with milk and sprinkle with sesame seeds.
Bake at 375 degrees for 30 minutes or until golden brown.

Recipe Summary

Side Dish

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