Crescent Lasagna (Cooking for Two)

INGREDIENTS

 

1         cup ground pork sausage

1/4      cup plus 2 tablespoons onion, chopped

1 1/2   teaspoons parsley flakes

1/4      teaspoon dried basil leaves

1/4      teaspoon dried oregano leaves

1         teaspoon finely chopped garlic

           Dash pepper

1/3      cup tomato paste

2         tablespoons grated Parmesan cheese

1/2      cup small-curd cottage cheese

1         can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2      cup shredded mozzarella cheese (2 oz)

1         teaspoon milk

1 1/2   teaspoons sesame seed

 

DIRECTIONS

 

1 In 10-inch skillet, cook sausage until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in onion, parsley, basil, oregano, garlic, pepper and tomato paste; cook 5 minutes, stirring occasionally, until hot. 2 Meanwhile, heat oven to 375°F. In small bowl, mix Parmesan and cottage cheeses; blend well. Unroll dough into long rectangles on ungreased cookie sheet. Firmly press edges and perforations to seal. 3 Spoon half of meat filling in 3-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese mixture over meat filling; spoon remaining meat filling evenly over cheese filling. Sprinkle mozzarella cheese over filling. 4 Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed. 5 Bake 23 to 27 minutes or until deep golden brown.