Crafty Crescent Lasagna

Crafty Crescent Lasagna

2
Pillsbury 0

"Easy to work with refrigerated dough makes this delicious twist on lasagna an easy family favorite."

Ingredients 1 h {{adjustedServings}} servings 466 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1133 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In 10-inch skillet, cook sausage and beef over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Drain. Stir in remaining meat filling ingredients; cook about 5 minutes, stirring occasionally, until hot.
  2. Meanwhile, heat oven to 375 degrees F. In small bowl, mix cheese filling ingredients.
  3. If using crescent rolls: Unroll both cans of dough into 4 long rectangles. On ungreased cookie sheet, place dough rectangles side by side; firmly press edges and perforations to seal. Press to form 15x13-inch rectangle. If using dough sheets: Unroll both cans of dough. On ungreased cookie sheet, place dough rectangles side by side; firmly press edges to seal. Press to form 15x13-inch rectangle.
  4. 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.
  5. 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.
  6. Bake 23 to 27 minutes or until deep golden brown.
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Footnotes

  • High Altitude (3500-6500 ft): Bake 26 to 30 minutes.
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Reviews 2

  1. 5 Ratings

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Claylogan30
10/27/2011

Very simple recipe! And kids who are very picky eaters LOVED it!

M & D Turnbaugh
8/10/2012

My mom has been making this recipe since I was a kid in the late '70s, and I still love it. You could do a lot worse than to make this for your family.