Wednesday, January 18, 2012

Crescent Italian Bake

So easy, but so impressive looking!!

  • 1 can reduced fat crescent rolls
  • 1lb extra lean ground beef
  • 1 small can tomato sauce (italian flavored works well, but not required)
  • 3/4 cup fat free shredded mozzarella cheese
  • seasonings to taste: basil, oregano, garlic powder, salt, minced onions.
  1. Preheat the oven to 350, and heat up a skillet on medium heat misted with cooking spray.
  2. Brown the ground beef in a skillet and drain the fat.
  3. Return the beef to the pan and pour in the tomato sauce and seasonings to make a meat sauce.
  4. Separate crescent dough into 8 triangles. Place dough in a greased 9-inch glass pie plate in spoke pattern, with narrow tips hanging over the rim of plate about 3 inches. Press dough in side and bottom to form a solid bottom crust; sprinkle with 3/4 cup of the cheese.
  5. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center, overlapping slightly in the middle (It looks like spokes of a wheel! See picture below).
  6. Sprinkle basil and garlic powder (mostly to make it look pretty) and mist with cooking spray.
  7. Bake at 350 for 20 minutes.

Makes 5 servings (I know it's hard to cut a pie into 5 pieces...)

Calories 284
Fat 9.5g
Sat Fat 3.5g
Cholesterol 55mg
Sodium 990mg
Potassium 108mg
Carbs 22g
Fiber .5g
Sugars 6g
Protein 28g

No comments:

Post a Comment