homecook
New member
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced or 1/4 teaspoon instant minced garlic
1 (10 oz) package frozen chopped spinach, cooked, well drained
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
2 (8 oz) cans Crescent rolls
1 (15.5 oz) jar spaghetti sauce or your homemade
1 (6oz) package sliced or 1.5 cups shredded Mozzarella Cheese
Heat oven to 425 degrees. In large fry pan, brown first three ingredients; drain. Stir in spinach, Parmesan cheese, salt, pepper and butter. Separate both cans of crescent dough into four long rectangles.
Press or roll each to a 10x6" rectangle, sealing perforation. Spoon 1/4 meat mixture onto each rectangle; spread to within 1/2" of edges.
Starting at longer side, roll up, cut each roll in half, making eight 5" rolls. Place rolls seam side down, in ungreased 13x9x2" baking dish.
Bake for 15 to 20 minutes or until light golden brown. Remove from oven. Spoon spaghetti sauce over rolls; top with Mozzarella cheese. Return to oven; bake 10 to 12 minutes or until cheese is melted and begins to brown.
Yield: 8 servings.
Note: To make ahead, prepare, cover and refrigerate filled rolls up to 2 hours; bake as directed. To reheat, cover loosely with foil; heat to 375 degrees for 20 to 25 minutes.
1/2 cup chopped onion
1 clove garlic, minced or 1/4 teaspoon instant minced garlic
1 (10 oz) package frozen chopped spinach, cooked, well drained
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
2 (8 oz) cans Crescent rolls
1 (15.5 oz) jar spaghetti sauce or your homemade
1 (6oz) package sliced or 1.5 cups shredded Mozzarella Cheese
Heat oven to 425 degrees. In large fry pan, brown first three ingredients; drain. Stir in spinach, Parmesan cheese, salt, pepper and butter. Separate both cans of crescent dough into four long rectangles.
Press or roll each to a 10x6" rectangle, sealing perforation. Spoon 1/4 meat mixture onto each rectangle; spread to within 1/2" of edges.
Starting at longer side, roll up, cut each roll in half, making eight 5" rolls. Place rolls seam side down, in ungreased 13x9x2" baking dish.
Bake for 15 to 20 minutes or until light golden brown. Remove from oven. Spoon spaghetti sauce over rolls; top with Mozzarella cheese. Return to oven; bake 10 to 12 minutes or until cheese is melted and begins to brown.
Yield: 8 servings.
Note: To make ahead, prepare, cover and refrigerate filled rolls up to 2 hours; bake as directed. To reheat, cover loosely with foil; heat to 375 degrees for 20 to 25 minutes.
Barb