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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My mother made this regularly through my childhood - I think she got the recipe from a package of Pillsbury Crescent Rolls. It is now one of my husband's favorite foods (and he never notices when I sneak in a finely grated zucchini, which he otherwise hates). Ingredients:
1 lb lean ground beef or 1 lb ground turkey |
1 (6 ounce) can tomato paste |
1 -2 stalk celery, chopped |
1 small zucchini, finely shredded (optional) |
1/2 teaspoon oregano |
1/2 teaspoon salt (optional) |
4 ounces shredded fat free mozzarella cheese, divided |
1 (8 ounce) package refrigerated crescent dinner rolls |
Directions:
1. Brown ground beef or turkey in large skillet on medium high heat. Add celery and zucchini during the time the meat is cooking.
2. When beef is cooked, remove skillet from heat; drain if necessary. Add tomato paste, oregano, salt (if using), and half of the cheese. Mix thoroughly.
3. Unroll crescent rolls; separate into rectangles and fit to a 9-inch pie plate. Press rolls into a crust. Flute edge.
4. Add mixed filling to crust, spreading evenly. Sprinkle with the remaining cheese.
5. Bake in preheated 375° oven for about 15 minutes or until crust is golden and cheese is melted. Serve hot.
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