January 11, 2011

Homemade Crescent Ravioli

This is so simple, but Kurt and I LOVE it. I got this from a church member in Cape Girardeau, Missouri. Enjoy!

"Homemade" Crescent Ravioli

1 pound ground beef
1 15-oz. can spaghetti sauce
1 med. onion, diced (I use onion flakes)
1 can crescent rolls
4 squares American cheese (I use the shredded kind)
salt and pepper to taste


Brown ground beef and onion. Drain off grease. Add 1/2 the spaghetti sauce (retain other 1/2 for later use). Salt and pepper to taste. Open crescent rolls into 4 squares. Do not separate into triangles. Place 3 tsp. of the meat mixture onto each square. Fold squares over one time into a rectangle, and press edges together to seal. Put remaining meat mixture in an 8" baking dish. Place each square in the dish on top of meat mixture, and bake at 425 for 30 minutes. Tops of squares will brown---don't let them burn! Then place a slice of cheese on top of each square. Pour remaining 1/2 of spaghetti sauce on top and bake an additional 15 minutes. It will seem like they're going to burn, but if you cover them with cheese and the sauce, they won't.

This is not gourmet by any means, but it just tastes so good, and it takes no time. The recipe can be easily doubled.

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