 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Cover and refrigerate leftover tomato puree for up to 1 week. Use it to make spaghetti sauce. Ingredients:
1 pound ground beef |
1 cup diced zucchini |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
2 teaspoons olive oil |
1 cup tomato puree |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 cups mashed potatoes |
1 cup (4 ounces) crumbled feta cheese |
1 tube (8 ounces) refrigerated crescent rolls |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the beef, tomato puree, oregano, salt and pepper; heat through.
2. Spread mashed potatoes in an 11-in. x 7-in. baking dish coated with cooking spray. Top with beef mixture; sprinkle with feta cheese.
3. Unroll crescent dough. Separate into four rectangles; arrange three rectangles over the casserole. Bake at 375° for 12-15 minutes or until top is browned. Roll remaining dough into two crescent rolls; bake for another use. Yield: 6 servings.
|
|