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sameoldkris Posted April 24, 2006 03:59 PM
from Quick Cooking magazine
1/2 pound ground beef
l can (8 oz) tomato sauce
l/2 cup shredded mozzarella cheese
l/2 tsp. dried oregano
2 tubes (8 oz each) refrigerated crescent rolls
In a skillet, cook beef over medium heat unti no longer pink;drain. Remove from heat. Add tomato sauce, mozzarella cheese & oregano, mix well. Separate crescent dough into 8 rectangles, pinching seams. together. Place about 3 tablespoon of meat mixture along one long side of each retangle. Roll up, jelly roll style, starting with a long side. Cut each roll into 3 pieces. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375 for 15 minutes or until golden brown. Yield:2 doz.
from Quick Cooking magazine
1/2 pound ground beef
l can (8 oz) tomato sauce
l/2 cup shredded mozzarella cheese
l/2 tsp. dried oregano
2 tubes (8 oz each) refrigerated crescent rolls
In a skillet, cook beef over medium heat unti no longer pink;drain. Remove from heat. Add tomato sauce, mozzarella cheese & oregano, mix well. Separate crescent dough into 8 rectangles, pinching seams. together. Place about 3 tablespoon of meat mixture along one long side of each retangle. Roll up, jelly roll style, starting with a long side. Cut each roll into 3 pieces. Place, seam side down, 2 in. apart on greased baking sheets. Bake at 375 for 15 minutes or until golden brown. Yield:2 doz.