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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This rich pie tastes like lasagna gut with a buttery crescent roll topping instead of noodles. It was a favorite of my four boys when they were growing up.Beverly Fournier, Bark River, Michigan Ingredients:
2 pounds ground beef |
1 small onion, chopped |
1 jar (14 ounces) spaghetti sauce |
2 cups (8 ounces) shredded cheddar cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 (8 ounces each) refrigerated crescent rolls |
1 cup (8 ounces) sour cream |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses.
2. Unroll crescent rolls and separate into triangles; spread with sour cream. Roll into crescents. Place in two rows over cheese. Bake, uncovered, at 350° for 35 minutes or until golden brown. Yield: 8 servings.
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