Ingredients for Cannelloni Crescents
- 1 lb ground beef
- Onion
- Green Pepper
- Oregano
- Basil
- Garlic
- 2 tbsp tomato paste
- Mushroom
- Refrigerated Crescent Dinner Rolls
- 1 large egg, beaten
- 2 cups your favorite pasta sauce
- 1/2 cup grated parmesan cheese
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How to Make Cannelloni Crescents
- Preheat oven to 375°F (190°C).
- In a large skillet, brown 1 lb ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 medium chopped green bell pepper, 1 medium chopped onion, and 8 oz sliced cremini mushrooms to the skillet. Cook until softened, about 5-7 minutes.
- Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 2 tbsp tomato paste. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld.
- Unroll 1 (8 ct) can of refrigerated crescent roll dough. Separate the dough into 8 rectangles.
- Firmly press the perforations on each rectangle to seal.
- Spread about 1/3 cup of the beef mixture evenly onto each rectangle, leaving about 1/4 inch of space from the edges.
- Starting from the shortest side, tightly roll up each rectangle into a crescent shape.
- Pinch the edges and sides to securely seal the rolls.
- Place the cannelloni crescents seam-side down on a greased baking sheet.
- Brush each crescent with the beaten egg.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- While the cannelloni is baking, heat 2 cups of your favorite pasta sauce.
- To serve, place the baked cannelloni crescents on individual plates. Pour warm sauce over each and sprinkle generously with 1/2 cup grated parmesan cheese.
- Serve immediately and enjoy! Excellent served with a Caesar salad.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
33g
Fat
22g
Carbs
12g
