|Serves:||6 to 8 servings|
|2 lb||lean ground beef|
|1/2 c||chopped onions|
|16 oz||can tomato sauce,with basil and mushrooms|
|1 pkg||dry spaghetti sauce mix ( or taco mix or chili mix)|
|1 c||dairy sour cream|
|2 c||shredded mozzarella cheese|
|1 pkg||8 ct. refrigerated crescent rolls|
|2 Tbsp||melted butter|
get recipes @ goboldwithbutter.com
|1/2 c||grated parmesan cheese|
|basil flakes for garnish|
My 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.
In a large skillet cook beef and onion over medium heat until meat is no longer pink.; Drain.
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.
Remove from oven and let set for 10 minutes before serving.