| Zucchini Beef Crescent Casserole |
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8 oz. can Pillsbury refrigerated quick crescent dinner rolls
1 1/4 lb. ground beef
1 Tbsp. instant minced onion
or 1/4 c. chopped onion
1 tsp. garlic salt
1/2 tsp. whole oregano
1 to 2 Tbsp. parsley flakes
2 eggs, slightly beaten
3 to 4 Tbsp. grated Parmesan
16 oz. can zucchini in tomato
sauce (sometimes called Italian zucchini)
1 to 1-1/2 c. (4 to 6 oz.) shredded Mozzarella or Monterey Jack cheese
2 c. (16 oz.) cream-style
cottage cheese |
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| Instructions |
| Heat oven to 375 degrees (350 degrees for glass). Separate crescent dough into two long rectangles. Place in ungreased 13 x 9-inch baking dish. Press over bottom and 1/2-inch up sides to form crust, sealing perforations. In frypan, brown ground beef; drain. Stir in onion, 3/4 teaspoon garlic salt and oregano. Spoon ground beef mixture evenly over dough. Spoon zucchini in sauce over beef. Sprinkle with Mozzarella cheese. Combine eggs, parsley flakes, 1/4 teaspoon garlic salt and cottage cheese; spoon over zucchini mixture. Sprinkle with Parmesan cheese. Bake at 375 degrees for 35 to 45 minutes or until crust is deep golden brown and filling is set. Cool 5 minutes; cut into squares to serve. Yield: 6 to 8 servings.
Reheat: Cover loosely with foil. Heat at 375 degrees for 20 to 25 minutes.
Tip: To make ahead, prepare, cover and refrigerate up to 2 hours. Bake as directed.
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