Lasagna Crescent Roll-Ups Recipe

Summary

Servings8Cuisine
Method

Ingredients

 Frozen chopped broccoli10 Ounce (Thawed And Well Drained)
 Chopped onion/1.5 teaspoons instant minced onion2 Tablespoon
 Oil1 Tablespoon
 Philadelphia cream cheese16 Ounce, softened
 Egg1
 Grated parmesan cheese1⁄4 Cup (4 tbs) (Kraft)
 Salt1⁄2 Teaspoon
 Spaghetti/Italian cooking sauce2 1⁄2 Cup (40 tbs), prepared
 Refrigerated quick crescent dinner rolls16 Ounce, refrigerated
 Mozzarella cheese4 Ounce, shredded

Nutrition Facts

Serving size

Calories 587 Calories from Fat 334

% Daily Value*

Total Fat 38 g58%

Saturated Fat 17.7 g88.4%

Trans Fat 0 g

Cholesterol 187.7 mg

Sodium 764.9 mg31.9%

Total Carbohydrates 44 g14.6%

Dietary Fiber 1.5 g6%

Sugars 6.8 g

Protein 22 g43.9%

Vitamin A 41.6% Vitamin C 54.7%

Calcium 25.1% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

Heat oven to 375°F.
In large skillet, cook broccoli and onion in oil until tender; remove from heat.
In medium bowl, combine cream cheese, egg, paramesan cheese and salt; stir in broccoli mixture.
In small saucepan, heat spaghetti sauce.
Separate dough into 8 rectangles.
Overlap long sides of 2 rectangles 1/2 inch; firmly press edges and perforations to seal.
Press or roll to form 10x6-inch rectangle.
Repeat with remaining rectangles.
Spoon about 3/4 cup cheese mixture onto each rectangle; spread to within 1/2 inch of edges.
Starting at longest side, roll up; cut each roll in half, making eight 5-inch rolls.
Pour about 2 cups of the hot spaghetti sauce into ungreased 12x8 or 13x-inch baking dish; place rolls seam-side-down in prepared dish.
Bake at 375°F. for 15 to 25 minutes or until deep golden brown; remove from oven.
Spoon remaining spaghetti sauce over rolls; sprinkle with mozzarella cheese.
Return to oven; bake 5 minutes or until cheese is melted
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