Yesterday, the Mister was the go-to guy for dinner. He made Crafty Crescent Lasagna, something he's been making for years. It was a Pillsbury Bake-off winner in 1968. I didn't have my camera handy, so I've 'borrowed' the picture from here.
It has a much different consistency from the typical lasagna - the crust is a bit crunchy, not at all like pasta. Sometimes different is oh so good.
Crafty Crescent Lasagna
1/2 lb bulk pork sausage (we used Italian style)
1/2 lb lean (at least 80%) ground beef
3/4 C chopped onions
1 T dried parsley flakes
1/2 t dried basil leaves
1/2 t dried oregano leaves
1 small clove garlic, finely chopped
1 can (6 oz) tomato paste
1/4 c grated Parmesan cheese
1 C small-curd cottage cheese
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
2 (7x4 inch) slices mozzarella cheese
1 T milk
1 T sesame seed
- In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.
- Meanwhile, heat oven to 375 degrees. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet. Firmly press edges and perforations to seal. Press to form a 15x13-inch rectangle.
- Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over 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 23 to 27 minutes or undil deep golden brown.