Every once in awhile a recipe appeals to me and I decide to give it a try. If you have seen any of my food blogs before, you will know that I seldom follow it completely though. 🙂
This one – found at Pillsbury is no exception. I like to use recipes as a general guideline and guesstimate the amounts instead of measuring, and substitute ingredients for what I have on hand.
This calls for – 1 can (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls, 1 lb ground beef (cooked & drained), 1 cup basil & garlic tomato paste sauce, 1 1/2 cups shredded Italian cheese blend, 1/4 tsp dried basil leaves.
I used – the can of crescent dinner rolls as indicated, somewhat more than 1 lb of ground beef (cooked & drained), a couple of handfuls of mushrooms partially cooked with the beef, approximately 1/2 cup of uncooked instant brown rice, a small tin of regular tomato paste with some water and various spices added (garlic blend, onion blend, basil), approximately 1 1/2 cups grated cheddar cheese.
Directions: In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally. Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.
Bake at 375°F 15 to 20 minutes.
I pretty much followed the directions, but my meat mixture included the mushrooms and rice as well as the tomato paste.
You can see their picture of the finished meal by following the link above, but here are my in progress and finished pictures.
It is quite good and I expect that I will make this again another time.
I am not sure why they specified the pie plate should not be greased, since it did stick a bit and I will probably at least give it a quick spray the next time I make this.