"Nancy's Pizza Pie"

Yikes! I only have a hand full of days left in February to make a couple new meals. Tonight we tried out a recipe from my cousin Nanny Bear :)

I guess it is considered lasagna? But no noodles involved. I guess because it's built in layers.


It is definitely the heaviest meal I think I've ever made! I only used 16oz of sauce (1. because my kids are red sauce snobs 2. because there was no way it was all going to fit in the casserole dish!) It did overflow, the cookie sheet is a must.


And I used a bigger casserole dish, because these days I make everything bigger :) So I used 1 1/2 pkgs of crescent rolls and 1 1/2 pounds of ground beef, less sauce . . . everything else as written.


Huge Hit! It didn't seem like much while I was putting it together. I was a little worried that it might not go over as well as I thought when I picked it out. Audrey (my daughter hates red sauce) had seconds :)It was given 4 stars by all, but everyone agreed that it is a definite 5 star meal with personal family tweaks. Zoe wants to add pepperoni to it next time. K.C. wants me to make the mixture and somehow put it over biscuits, he wanted it breadier.

Nancy's Recipe

The following will make an 8 x 8 pan.  Recommend a pan with high sides (2-3 inches).

Ingredients:

One tube of Pillsbury crescent rolls

1 lb hamburger

32 oz jar Spaghetti sauce

16 oz of ricotta cheese

1/3 to ½ c. grated parmesan

1 large egg

8 oz. shred cheddar cheese

8 oz shred mozzarella or pepper jack cheese

Layer 1 and Layer last:  One tube of Pillsbury crescent rolls ***  (one tube completes both layers)

Layer 2:  1 lb hamburger (can substitute half ground turkey or ground pork, depending on amount of grease desired)

Spaghetti sauce – I get Prego, 32 oz jar.  Work with this as some like it soupy, some don’t.  You can get whatever flavor you like such as garlic, mushroom, etc.  If you get plain, then recommend you add some chopped garlic and maybe green peppers.

Layer 3:  One 16 oz of ricotta cheese (use to use cottage cheese – this works tons better and you can get it low fat)

1/3 to ½ c. grated parmesan  (if using Kraft brand, use more. If using fresh, use less)

1 large egg

Layer 4: 8 oz. shred cheddar cheese

8 oz shred mozzarella or pepper jack cheese

Assembly:

A. Open crescent rolls and carefully unroll. If you keep them connected, you’ll see that they are square. Take 4 of the triangles and line the bottom of your pan.  Set the other 4 aside for later.

B. Assemble layer 2:  Brown hamburger; drain grease. Add sauce to the soupiness you like. Keep this on low simmer.

C. Assemble layer 3: Put egg in a bowl; mix with a fork until yoke and white are broken up. Add parmesan and ricotta. Mix thoroughly to incorporate all ingredients. Set aside.

D. Assemble layer 4:  mix shred cheeses together in a large bowl

Preheat oven to 350 degrees.  Put "lasagna" together as follows:

Scoop hamburger to cover the layer of crescents.

Taking an icing knife and take about half of the ricotta mixture; spackle it over the meat.

Sprinkle a healthy amount of the shred cheese over this layer.

Repeat – depending on how much you use each time you might only make it one more layer of each; you might make it two.  You want to end with the shred cheese on the top.

Final Layer:  Set the last 4 triangles on top of the cheese layer.  The more you cover, the less toasty (i.e., burnt) looking your cheese layer gets.

Bake on a cookie sheet, especially if you are close to the top of your pan. Recommend 30 minutes.  I start watching it at about 25 min. to see if the top crusty is golden brown.  Let sit 5 minutes before serving so the cheeses set. This is VERY hot so be careful when serving.


Thank you Nancy, your recipe passed the family test. We will definitely make it again :)