It’s no surprise to my family that I am a huge fan of crescent rolls. If there is a yummy recipe out there using this delectable roll, you better believe I’m going to find it, try it, and make it my own! I love the Pillsbury Crescent Dough Sheets, and I promise to share with you at a later time my delicious cherry/blueberry cream cheese strudel using the dough sheets, absolutely mouthwatering!
This is the third hotdish recipe I’ve shared with you. This recipe is going to kick it up a notch by placing our bread on our dish instead of beside it, now we truly have a one dish meal to serve our family and friends, just serve up a side of fruit.
Today’s recipe takes about 20 minutes to make, with an additional 35 minutes in the oven to mesh all the ingredients together. When baking or cooking with cheese a slower method is always a better one, you want a smooth texture to
- 2 lbs. of ground beef, I prefer 80% lean
- 1 large Vidalia onion, chopped
- 1 (15 oz.) can tomato soup
- 1 small can of mushrooms, I like the pieces for this recipe
- 1 (8oz.) carton of sour cream
- 1 ½ cups of shredded Mozzarella cheese
- 1 ½ cups of shredded Cheddar cheese
- 1 (8 oz.) tube of crescent rolls
- Oregano and Basil to your taste
- Brown the hamburger and onion together in a large skillet, then drain, add in the tomato sauce and mushrooms.
- Spread the meat, onion, tomato sauce, and mushroom mixture out evenly into a 13 x 9 casserole dish.
- Top the meat mixture with the Mozzarella, and Cheddar cheeses.
- Take your crescent rolls and lay them out, then spread them with the sour cream.
- Sprinkle each with your Oregano and Basil, roll them up and place them in your casserole, on top of the cheese. (these are so yummy!)
- Bake at 350 degrees for 35 minutes, or until the crescent rolls are evenly browned and/or baked.