Try Some Crescent Dinner Roll Lasagna

For the last six years Debby Wood has lived in Johns Creek along with her husband, Bill. Now empty-nesters, their three children and spouses love to come by and visit. If it works out for them to be there for a meal, the dish that is requested the most is Crescent Dinner Roll Lasagna. Just add a salad, and dinner is ready.  

Wood says that she usually doubles the recipe, a cross between lasagna and a calzone, so that there is plenty for everybody and some leftover for the next day. “This is a great dish for serving when friends come over too. Everybody seems to like it,” Wood comments. Try it soon at your house. I bet everybody there will like it, too.

Crescent Dinner Roll Lasagna 

Preheat oven to 350 degrees

ingredients:

• ½ lb. ground sausage
• ½ lb of ground beef
• ¾ cup chopped onions
• 1 tsp garlic salt
• 1 tsp parsley flakes
• 1 tsp leaf basil
• 1 tsp oregano
• ½ tsp salt
• dash of pepper
• 1 (6 oz) can of tomato paste
• 2  (8 oz) cans Crescent rolls
• 4 slices Mozzarella cheese
• milk
• sesame seeds
• 1 cup cottage or Ricotta cheese
• 1 egg (slightly beaten)
• ¼ cup of Parmesan cheese

prep:

cheese filling:
In small bowl stir together cottage cheese, egg and parmesan cheese and set aside.

meat filling:
Brown sausage, ground beef and onions together and drain well. *Helpful hint below.

Return meat to pan, add all the spices and tomato paste and simmer for 5 minutes.

assembling lasagna:

Place 1 whole roll of crescent dough onto a 12 X 16” cookie sheet. 

Pinch together the perforated edges.

Spread half of meat mixture in center.

Top with all of cheese filling. 

Place remaining meat on top of cheese filling.

Top with 4 slices of Mozzarella cheese. 

Place second whole roll of crescent dough on top. 

Pinch together all perforated edges. 

Pinch edges of bottom and top dough together all the way around the sides so the crescent rolls are closed on all edges.

Brush milk on top of crust and sprinkle with sesame seeds.

Bake at 350 degrees for 25-30 minutes or until golden brown.

*Helpful hint: You can put cooked ground meat in a colander and rinse briefly with very hot water to remove most of the fat. It may loose a tiny bit of flavor but I don’t think you’ll miss it and it’s a good trade off for the extra fat you’re removing. To replace flavor, if you’re concerned about that, you can add 1/2-1 tsp. of “Better than Bouillon” beef flavor paste-type bouillon to your meat filling.