crescent lasagna

How To Make crescent lasagna

• 1

  MEAT FILLING: In large skillet, brown meat; drain.
• 2

  Add all meat filling ingredients.
• 3

  Simmer, uncovered, for 5 minutes. (Meat mixture may be made ahead and refrigerated.)
• 4

  CHEESE FILLING: Combine all ingredients.
• 5

  CRUST: Separate crescent dough into 8 rectangles.
• 6

  On ungreased cookie sheet, place dough rectangles together overlapping edges (about a 15x13 inch rectangle.)
• 7

  Press edges and perforations to seal well.
• 8

  Spread half of meat filling lengthwise down center half of dough to within 1 inch of each 13-inch end.
• 9

  Top meat filling with cheese filling; spoon remaining meat filling over top, forming three layers.
• 10

  Place cheese slices over meat filling.
• 11

  Fold 13-inch ends of dough rectangle over filling 1 inch.
• 12

  Pull long sides of dough rectangle over filling, being careful to overlap edges only 1/4 inch.
• 13

  Pinch overlapped edges to seal.
• 14

  Brush with milk; sprinkle with sesame seed.
• 15

  Bake at 375 for 20 to 25 minutes or until deep golden brown.
• 16

  Note: Lasagna may be prepared ahead of time, covered with plastic wrap and refrigerated for 2 to 3 hours before baking.
• 17

  Increase baking time to 25 to 30 minutes.
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