Saturday, April 25, 2009
I threw this together on the fly for lunch today, which is rare for me because I almost always use a recipe. Now, I'm no Pioneer Woman, but this was pretty tasty so I thought I'd do my first photo recipe. Enjoy!
1 pound ground beef
1 3/4 cups ricotta cheese
3/4 cup grated parmesan
1 1/2 cups spaghetti sauce
2 tubes refrigerated crescent rolls
1 can mushrooms (or fresh if you choose)
1 tsp Italian seasoning
2 cloves fresh garlic
1-2 fresh zucchini
Approx. 10-15 stalks fresh asparagus
1. Brown the ground beef in a skillet on medium-high heat.
2. Add the Italian seasoning, mushrooms, spaghetti sauce and garlic. Mix together and allow to simmer.
3. In a separate bowl, mix together the ricotta, eggs, and parmesan cheese.
It should look like this:
4. Stir in the meat mixture and mix well. You'll have something like this.
5. Add in the mozzarella and mix it in as well.
6. For this part, I use a round baking stone from Pampered Chef. A round pizza pan would also work. Unroll the crescent rolls and arrange them on the stone in a ring like this.
7. Drop spoonfuls of the meat and cheese mixture onto the crescents, until the ring is full. Side note: you will have lots of filling leftover. Save it to make another ring or spoon it onto a bun for an Italian sloppy joe!
8. Fold the ends of the crescents over and tuck them in so the filling is enclosed. Bake at 350 for about 30 minutes.
When it comes out, it will look like this. Yum!
9. To make the veggies, dice everything up into bite size pieces.
10. Toss in a skillet with 1 tbsp of olive oil over medium heat.
11. Sprinkle in some Italian seasoning and garlic to taste. Saute until the veggies are crisp and cooked through.
12. Remove from heat and stir in some shredded mozzarella and sprinkle grated parmesan on top.
Sat Apr 25, 08:14:00 PM EDT
Sat Apr 25, 08:34:00 PM EDT
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