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Italian Beef Pie
2 lbs. lean ground beef
1 small onion, chopped fine
1 large jar spaghetti sauce
2 c. shredded mozzarella cheese (sometimes I add cheddar also)
1 c. Parmesan, freshly grated
¾ c. sour cream or ricotta cheese
1- 8 oz. pkg. crescent rolls
2 T. butter, melted
1 clove garlic, minced
¼ c. grated Parmesan
In a large saucepan cook ground beef and chopped onion. Drain. Add spaghetti sauce and simmer for a minute or two. Pour into a greased 9x13 pan:
2 lbs. lean ground beef
1 small onion, chopped fine
1 large jar spaghetti sauce
2 c. shredded mozzarella cheese (sometimes I add cheddar also)
1 c. Parmesan, freshly grated
¾ c. sour cream or ricotta cheese
1- 8 oz. pkg. crescent rolls
2 T. butter, melted
1 clove garlic, minced
¼ c. grated Parmesan
In a large saucepan cook ground beef and chopped onion. Drain. Add spaghetti sauce and simmer for a minute or two. Pour into a greased 9x13 pan:
Mix together sour cream or ricotta with the grated cheeses. Spread this over the top of the ground beef (I like to sprinkle extra cheese over this):
Roll out the crescent triangles on a lightly floured surface. Pinch together the seams, and roll into a smooth rectangle the size of the pan. Lay over the top of the cheese mixture. Cut small slits into the dough:
In a small saucepan, melt the butter. Simmer with the garlic for about 10 minutes. Brush the garlic butter over the crescent dough. Sprinkle with the ¼ c. Parmesan. Bake, uncovered, in a 375 degree oven for 30-40 minutes, or until crescent dough is golden all over. Let stand for 10 minutes before cutting:
Roll out the crescent triangles on a lightly floured surface. Pinch together the seams, and roll into a smooth rectangle the size of the pan. Lay over the top of the cheese mixture. Cut small slits into the dough:
In a small saucepan, melt the butter. Simmer with the garlic for about 10 minutes. Brush the garlic butter over the crescent dough. Sprinkle with the ¼ c. Parmesan. Bake, uncovered, in a 375 degree oven for 30-40 minutes, or until crescent dough is golden all over. Let stand for 10 minutes before cutting:
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