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...
Ingredients
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
Directions
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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