6 to 8 servings
Pat's StoryMy husband and son both liked this hearty ground beef dish for dinner. It was very easy to make and was very tasty.
So this will made at least once a month.
This is also good with mashed potatoes on top instead of the rolls.
We also had a small salad and coconut cream cake.
Original recipe by Trann Foley- tweaked by me.
lean ground beef
can tomato sauce,with basil and mushrooms
dry spaghetti sauce mix ( or taco mix or chili mix)
dairy sour cream
shredded mozzarella cheese
8 ct. refrigerated crescent rolls
grated parmesan cheese
basil flakes for garnish
1Heat oven to 375^. Spray with oil a 9x13-inch baking pan. Set aside.
In a large skillet cook beef and onion over medium heat until meat is no longer pink.; Drain.
2Stir in tomato sauce and spaghetti sauce mix. Reduce heat and simmer,uncovered for 5 minutes.Remove from heat; pour half the mixture into the pan. Dollop the sour cream on top. Pour remaining meat mixture over top.
3Sprinkle with mozzarella cheese.
Unroll crescent dough into a large rectangle; seal seams and perforations. Place over cheese. Brush with the butter and sprinkle with parmesan cheese then the basil.