Everything tastes better in a crescent roll. Here are some examples: savory sausage squares and chicken things. Normally, it’s some meat, butter, veggies…but this time, I thought, let’s load on the carbs! So I made a spaghetti sauce adapted from the Picky Palate cookbook and then wrapped it in crescent rolls. The hubby was skeptical. I knew it would be a good idea.
Guess who was right? Did you guess me? Then, you’re right! If you’re going to eat a roll that you dip in your spaghetti sauce, then you might as well wrap the buttery roll around the spaghetti!
- 1/2 lb thin spaghetti
- 1 tbs olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb lean ground beef
- 1 28 oz can crushed tomatoes
- 1/4 cup diced basil (fresh or freeze-dried)
- 1 tsp salt
- 1 tsp garlic salt
- 1/2 tbs sugar
- 1 tsp pepper
- 1/4 tsp Italian seasoning
- 1/2 cup parmesan cheese
- 2 containers low-fat crescent rolls
- Servings: 4-6
- Difficulty: easy
Preheat oven to 375 degrees. Prepare pasta according to package instructions, drain, and set aside.
As the pasta is cooking, heat olive oil in a large skillet on medium/medium high heat. Add onion and garlic and cook until onions are soft and garlic is browned. Add the beef and cook. Separate beef with spatula and cook until browned. Add crushed tomatoes, salt, garlic salt, pepper, sugar, and Italian seasoning. Stir and combine. The mix in parmesan cheese and basil.
Add pasta and mix to combine.
Prepare baking sheets with cooking spray. Open crescent roll packages. Separate each package into eight sections (four per package)-- a perforated line will divide each section-- press dough together to close the divider as best you can. Spoon spaghetti mixture into center of each crescent sections. Close dough around mixture and place on cooking sheet. Repeat for all the crescent rolls.
Bake for 11-13 minutes. Serve and enjoy.