I tried this recipe from Pinterest, and it turned out very well!
- Carbohydrate 0.77667 g
- Cholesterol 122.338569375 mg
- Fat 39.368764375 g
- Fiber 0.01771875 g
- Protein 17.877826253 g
- Saturated Fat 17.876378149925 g
- Serving Size 1 1 (156g)
- Sodium 302.697846975 mg
- Sugar 0.75895125 g
- Trans Fat 11.11644805475 g
- Calories 469 calories
Step-by-step
- In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
- Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.
- Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil.
- Bake at 375°F 15 to 20 minutes.
Garlic pasta sauce carries the primary seasoning load in this preparation, delivering concentrated aromatics, acidity, and moisture that keep the ground beef savory without requiring additional seasoning steps. Managing the moisture of that meat-and-sauce mixture is critical; drain the cooked beef thoroughly in a colander before combining it with the sauce to prevent excess grease from pooling in the bottom of the pie plate. When arranging the refrigerated dough triangles in the 9-inch glass pie plate, press the seams firmly together along the base and sides to create a continuous bottom crust capable of holding the dense filling. Baking at 375 degrees Fahrenheit for 15 to 20 minutes allows the dough to brown properly while melting the internal and topping cheeses without burning the exposed tips.
Adapting for Dietary Preferences
Modifying this dish requires understanding how each component functions structurally. Swapping ground beef for ground turkey or a plant-based crumbles alternative alters the fat content significantly. Leaner proteins release less grease during heating, which helps maintain the structural integrity of the crescent dough crust, but they may require a pinch of salt and extra dried basil to match the original flavor profile. Dairy-free mozzarella and parmesan alternatives melt differently than dairy cheeses; look for plant-based shreds formulated specifically for hot applications to ensure proper cohesion over the top of the filling.
- If the crust browns too quickly before the filling is fully heated, tent the glass pie plate loosely with aluminum foil for the final five minutes of baking.
- Leftovers should be cooled completely, covered tightly, and stored in the refrigerator for no longer than three days to maintain the texture of the pastry.
- Reheat individual portions in a 350-degree oven for ten minutes rather than using a microwave, which turns the crescent dough rubbery.
