2 8-ounce packages of reduced fat refrigerated crescent rolls
1 lb. lean ground beef
1/2 C. chopped onion
1/4 C. chopped green or red pepper
1 1/3 C. prepared spaghetti sauce
1 12-oz. carton of cottage or ricotta cheese
1 t. each of ground pepper and salt
2 C. shredded low-fat Mozzarella or Italian blend cheese
1/4 C. fat-free sour cream
1/3 C. grated Parmesan or Romano cheese
2 tablespoons butter, melted
Preheat oven to 375° F.
Unroll one package of crescent roll dough into triangles and place in a lightly
greased pie plate. Bake for five minutes, remove and set aside.
In a large skillet, cook ground beef, onions and peppers until meat is browned;
drain off fat. Stir in spaghetti sauce and heat through. Spoon the meat mixture
over the crescent rolls. In a small bowl, stir the salt and pepper into the
cottage or ricotta cheese and spread over the meat mixture. Combine the
Mozzarella cheese and sour cream and spoon over the cottage cheese. Unroll the
remaining rolls into triangles and lay onto the cheese mixture. Sprinkle with
Parmesan cheese and drizzle with melted butter.
Bake at 375° F. for 30 minutes or until golden brown. Serves six.
