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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Too easy to be so good. When I made this my picky daughter said on a scale of 1 to 10 it was a 40. I have revised the spices after reading the reviews. If you do not have Italian Seasoning available you can use 1/4 tsp oregano, 1/4 tsp basil, 1/4 tsp thyme, & 1/4 tsp marjoram. Ingredients:
1 lb ground beef |
1 (15 ounce) can tomato sauce or 1 (15 ounce) can low-sodium tomato sauce |
1/2 tablespoon olive oil |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon onion powder |
1/2 teaspoon sugar |
1/4 teaspoon black pepper |
1/4 teaspoon garlic powder |
2 tablespoons light sour cream (i use the daisy brand) |
3 tablespoons parmesan cheese |
8 slices provolone cheese |
1 tablespoon butter, melted |
1 (8 ounce) package pillsbury refrigerated crescent dinner rolls |
cooking spray |
Directions:
1. Brown beef until no longer pink then drain excess grease.
2. Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream.
3. Preheat the oven to 375°F Lightly spray an 8x8 baking dish.
4. Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
5. Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
6. Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).
7. Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
8. Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
9. Bake for 25 minutes or until lightly brown.
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