Looking for a casserole dinner made with Pillsbury® crescent dinner rolls? Then check out this cheesy pork sausage and ground beef lasagna flavored with herbs – a rich meal.
Bake-Off® Contest 19, 1968
Betty Taylor
Dallas, Texas
Meat Filling
-
1/2
-
lb bulk pork sausage
-
1/2
-
lb lean (at least 80%) ground beef
-
3/4
-
cup chopped onions
-
1
-
tablespoon dried parsley flakes
-
1/2
-
teaspoon dried basil leaves
-
1/2
-
teaspoon dried oregano leaves
-
1
-
small clove garlic, finely chopped
-
-
Dash pepper
-
1
-
can (6 oz) tomato paste
Cheese Filling
-
1/4
-
cup grated Parmesan cheese
-
1
-
cup small-curd cottage cheese
-
1
-
egg
Crust
-
2
-
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
-
2
-
(7x4-inch) slices mozzarella cheese
-
1
-
tablespoon milk
-
1
-
tablespoon sesame seed
Steps
-
1
In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.
-
2
Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15x13-inch rectangle.
-
3
Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.
-
4
Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
-
5
Bake 23 to 27 minutes or until deep golden brown.
-
1
In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.
-
2
Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15x13-inch rectangle.
-
3
Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.
-
4
Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
-
5
Bake 23 to 27 minutes or until deep golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 24g
- 37%
-
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 3 1/2g
- Cholesterol
- 65mg
- 22%
- Sodium
- 920mg
- 38%
- Total Carbohydrate
- 29g
- 10%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 8g
- Protein
- 20g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 6%
- 6%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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