Cannelloni Crescents Recipe #81860
Found in the Pillsbury Classic "Hamburger" cookbook September 2001.
by * Pamela *
30 min | 15 min prep
8 rolls
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon garlic
- 1 (6 ounce) can tomato paste
- 1/4 cup chopped mushroom
- 2 (8 ounce) cans refrigerated crescent dinner rolls
- 1 egg, beaten
- 1 cup pasta sauce, your favourite
- grated parmesan cheese
- In a large skillet, cook ground beef until thoroughly cooked.
- Add green peppers, onions, and mushrooms, and cook until tender.
- Stir in spices, tomato paste and reduce heat and simmer for 15 minutes.
- Separate the dough into 8 rectangles.
- firmly press perforations to seal.
- Spread 1/3 cup of beef mixture on each rectangle to within 1/4 inch of the edges.
- Roll up, starting at the shortest side of the rectangle; pinch edges and sides to seal.
- Place seam side down on greased baking sheet.
- Repeat with remaining rolls and brush each one with beaten egg.
- Bake at 375 for 15 minutes or until golden brown.
- Heat pasta sauce.
- To serve, place cannelloni on individual serving plates, pour warm sauce over each and sprinkle with parmesan cheese.
- Excellent served with a Caeser salad.
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5 stars