Wednesday, March 27, 2013

Mrs. Turner Cooks: Italian Crescent Bake

Hello Lovelies!

The recipe that I am sharing today was actually found on facebook!  See... Social Media does have several positive aspects and recipes are one of them!

It actually turned out great!!! It was very quick and the directions were very easy to follow... It was a winner with the hubby, so I am sure I will be trying it again...

1 lb ground beef, cooked, crumbled, and drained

 1 cup Ragu Chunky Tomato, Onion and Garlic sauce

 1 can (8 oz) refrigerated crescent dinner rolls

 2 cups shredded Italian cheese blend

 ¼ teaspoon dried basil leaves
In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with wider ends facing middle of pan and narrow tip hanging over outside rim of pie plate about 3 inches.
Press dough inside bottom and sides of pie plate flat to form a pie crust. Sprinkle with 1 cup of the cheese over dough in the pan. Spoon meat mixture evenly over cheese.
Now bring the tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1 cup cheese over the dish followed by the basil. Bake at 375 degrees for 15 to 20 minutes until cheesy has melted and dough is golden brown.
I followed this recipe to the {T}, however, I will be deviating from it a bit now that I have tapped into it's flavor profile! The next time I will be adding a little more ranch flavor and a little more heat! Stay tuned!!

What twist would you put on an Italian inspired dish?

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