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Crescent Roll Lasagna

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Crescent Roll Lasagna



Ingredients :

  • ½ pound ground beef
  • ½ pound bulk pork sausage
  • ¾ cup chopped onion
  • 1 (6 ounce) can tomato paste
  • ½ clove garlic
  • minced
  • 1 tablespoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 dash ground black pepper
  • 1 cup creamed cottage cheese
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 2 slices mozzarella cheese
  • 1 tablespoon milk
  • 1 tablespoon sesame seeds
  • Methods :

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
  • Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
  • Unroll 1 can of crescent rolls on an ungreased 15×13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.
  • Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
  • Bake in the preheated oven until golden, 20 to 25 minutes.
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