crescent roll dough italian style

Name: Crescent roll dough Italian Style
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 6 ounce(s) barilla tomato pesto sauce; 1 pound(s) lean hamburger( or 80/20-your choice); 6 slice(s) mozzarella/provolone; 4-6 slice(s) or swiss (i like this, too); to taste pinch(es) salt; to taste pinch(es) pepper; 1-2 tablespoon(s) melted butter; 1/4 (optional) red onion diced or minced- your call; 1/4 (optional) red onion diced or minced- your call; 1 tube(s) pillsbury's grands crescent dough (or original-your choice); small frigo shredded parmesan

4 Pinches

Ollie Marie Cline

Rio Rancho, NM

Updated on Jun 9, 2020

We get bored with the usual spaghetti w/meat sauce or even meatballs. For a change from the pasta, I decided to try a crescent dough Italian "cheesy wreath". I found the pesto in the pantry, saw the cheeses in the fridge, and "VOILA" I was on the road to yummy town! My picky hubs actually enjoyed the dish and had seconds! I served this with a salad, but this can be an appetizer for a party, if you choose. PS- I guess you can use spaghetti sauce if you want, but the tomato pesto really set the stage as far as my family was concerned..

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prep time 20 Min

cook time 15 Min

method Bake

yield 6-8 (depends how you slice it)

Ingredients

6 ounces barilla tomato pesto sauce
1 pound lean hamburger( or 80/20-your choice)
6 slices mozzarella/provolone
4-6 slices or swiss (i like this, too)
to taste pinch salt
to taste pinch pepper
1-2 tablespoon melted butter
1/4 (optional) red onion diced or minced- your call
1/4 (optional) red onion diced or minced- your call
1 tube pillsbury's grands crescent dough (or original-your choice)
small frigo shredded parmesan

How To Make crescent roll dough italian style

Step 1

1. Preheat oven to 375 2. Brown hamburger (drain) 3. Saute onion (optional) and add to meat 4. salt/pepper to taste. 5. Add pesto sauce and simmer low while laying out dough in pan.

Step 2

6. Lay out the triangles in round cake pan, with points laying over edges and flat ends in bottom of pan. 7. Press the bottoms together to form dough "enclosure".
Step 3

8. Line dough bottom with mozzarella or provolone may only need 4 slices for bottom. Please note,you can use shredded mozzarella (or Italian shreds) if you don't want the slices. 9. Pour meat mixture over the bottom of pan. 10. Optional- Layer 4 slices of Swiss (or provolone, etc) My family likes lots of cheese! 11. Fold over the points of dough towards center (will look similar to a wreath) 12. Brush on melted butter and sprinkle on Parmesan shreds.
Step 4

13. Place in oven until golden brown. 14. Remove/let set for a few minutes. 15. Slice and serve.
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