Cooking with Crescents: Part II

Continuing where we left off last week, here’s Part II of “Cooking with Crescents,” featuring two ground beef and crescent roll recipes, one Italian-inspired, and the other with a Mexican flair. Both recipes were also obtained from the September 2001 issue of Pillsbury® Classic® Cookbooks.

The first dish, Cannelloni Crescents, is a superb Italian supper for when you’re craving something other than boring old spaghetti. The seasoned beef and mushroom mixture combined with the tender and flaky crescent roll is simply delicious. Topped with spaghetti sauce and Parmesan, these filled pockets make an elegant presentation. We awarded this main dish five stars. For a side dish, try a simple green salad dressed up with Italian-seasoned croutons, shredded Parmesan cheese and creamy Italian dressing.

The second recipe is called Crescent Burritos, a name that speaks for itself. Inside these crescents, you’ll discover a delectable mixture of taco-seasoned beef, refried beans and salsa. Melted cheese covers the top, along with sour cream and olives for garnish. These burritos are definitely yummy, and even my daughter went back for seconds. This one rates four stars with us. I served Spanish rice and Ortega-Style Green Beans as accompaniments to complete the meal.

Have fun trying out these fabulous crescent recipes, and I hope your family enjoys them as much as mine did.

Have a good week and good eating!
Allison

Cannelloni Crescents

Makes 8 servings

Ingredients:
1 lb. ground beef
½ cup chopped onion
¼ cup chopped green pepper
½ tsp. dried oregano leaves
½ tsp. dried basil leaves
¼ tsp. garlic powder
¼ tsp. onion powder
1 (6-oz.) can tomato paste
1 (4-oz.) can mushrooms, drained
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg, beaten
1 cup spaghetti sauce, or 1 (8-oz.) can tomato sauce with herbs
Grated Parmesan cheese

Preparation:
Heat oven to 375°F. Lightly spray a cookie sheet with nonstick cooking spray. In a large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain well. Stir in green pepper, oregano, basil, garlic powder, onion powder, tomato paste and mushrooms. Reduce heat; simmer 15 minutes. Cool slightly. Separate dough into 8 rectangles. Firmly press perforations to seal. Spread about 1/3 cup beef mixture on each rectangle to within ¼ inch of edges. Roll up, starting at shortest side of rectangle; pinch edges and sides to seal. Place seam side down on sprayed cookie sheet. Brush each roll with beaten egg. Bake at 375°F for 14-19 minutes or until golden brown. Meanwhile, heat spaghetti sauce in a small saucepan. To serve, place cannelloni on individual serving plates. Pour warm spaghetti sauce over cannelloni and sprinkle with Parmesan cheese.

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