Happy Thursday! It’s almost the official start of the weekend. Today I wanted to share a super easy recipe you can toss together on a busy night. Recipes like this are great for a night when you have worked all day and want some comfort food. It will look like you went to waaaaay more effort on this one once it’s on the table.
Cheesey Crescent Bake. You can adapt this to the vegetarian palate easy as pie (Mmmmmmm….pie….) by using a TVP instead of meat. Let me give you the visual step-by-step photos and I will add the ingredient list at the end of the post.
After you cook the hamburger (or ground turkey or textured vegetable protein), spread out in a baking pan. I dotted mine with roasted garlic cloves.
Cover it with shredded cheese. You can use any sort you fancy. Mozzarella, cheddar, provalone…
Take a crescent role and place about a tablespoon or more of your sour cream herbed mixture
You place the rolled up stuffed crescents on top of the meat mixture.
We had it with a yellow squash casserole. Great pairing, the taste combos went well together.
What I needed this week was easy. And most of this was in the fridge so….
If you have the following ingredients on hand here is a quickie.
1 and a half pounds of ground beef or a combo of ground turkey/beef/pork or vegetarian textured vegetable protein
1 medium onion, chopped
about a cup of shredded cheddar cheese
refrigerated crescent rolls
a small can of tomato sauce
It’s best the first night as the crescent rolls are crisper but it makes a good lunch the next day too.
We try and make enough so there are leftovers as it’s a better lunch for us. Saves money too.
I hope you all are having a great week and are making some fun plans for the weekend. Gardening is one thing we’ll do but otherwise no plans.