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sausage ground beef onion garlic parsley flakes dried leaf basil oregano salt tomato paste pepper cream-style cottage cheese egg Parmesan cheese rolls Mozzarella cheese milk sesame seeds
Viewed: 29 - Published at: a year agoIngredients
- 12 lb sausage
- 12 lb ground beef
- 34 cup chopped onion
- 12 garlic clove, minced
- 1 tablespoon parsley flakes
- 12 teaspoon dried leaf basil
- 12 teaspoon oregano
- 12 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 dash pepper
- 1 cup cream-style cottage cheese
- 1 egg
- 14 cup grated parmesan cheese
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 2 slices mozzarella cheese, about 7x4 inches
- 1 tablespoon milk
- 1 tablespoon sesame seeds
Method
- Preheat oven to 375.
- Meat filling: Brown meat and drain.
- Add all meat filling ingredients, simmer, uncovered about 5 minutes.
- Cheese filling: Combine all these ingredients well.
- Crust: Separate crescent dough into 8 rectangles.
- On ungreased cookie sheet, place dough rectangles overlapping edges Press edges and perforations to seal well.
- (About 15x13-inch rectangle).
- Spread half of the meat filling lengthwise down center half of dough within 1 inch of the 13 inch end.
- Top meat filling with the cheese filling; spoon remaining meat filling on top of that, forming 3 layers.
- Place cheese slices over the top of that.
- Fold 13 inch ends of dough rectangle over filling 1 inch.
- Pull long sides of dough rectangle over filling being careful to overlap edges only about 1/4 inch.
- Pinch together the overlapping dough to seal.
- Brush with milk and sprinkle with sesame seeds.
- Bake at 375 20-25 minutes or until a deep golden brown.
- TIP: Can be prepared 3-4 hours beforehand and covered with plastic wrap.
- Increase cooking time to about 25-30 minutes.
