Recipe: Crafty Crescent Lasagna (using refrigerated crescent roll dough)

CRAFTY CRESCENT LASAGNA

FOR THE MEAT FILLING:
1/2 lb bulk pork sausage
1/2 lb ground beef
3/4 cup chopped onions
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 small clove garlic, minced
dash pepper
1 (6 oz) can tomato paste
FOR THE CHEESE FILLING:
1/4 cup grated Parmesan cheese
1 cup small curd cottage cheese
1 egg
FOR THE CRUST:
2 cans (8 oz each) Pillsbury Refrigerated Crescent Dinner Roll dough
2 (7x4-inch) slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seed

In large skillet, brown sausage and ground beef until thoroughly cooked. Drain. Stir in all remaining meat filling ingredients; simmer 5 minutes, stirring occasionally.

Heat oven to 375 F. In small bowl, combine all cheese filling ingredients; blend well. Unroll dough into 4 long rectangles. Place dough crosswise, side by side, on ungreased cookie sheet; firmly press edges and perforations to seal. Press to form 15x13-inch rectangle.

Spoon half of meat filling in 6-inch strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat mixture; spoon remaining meat mixture evenly over cheese mixture. Arrange mozzarella cheese slices over meat filling. Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.

Bake at 375 degrees F for 23 to 27 minutes or until deep golden brown.

Makes 8 servings
Source: Betty Taylor, Dallas, Texas
$5,000 winner in the 1968 Pillsbury Bake-Off Contest