This has been a regular after-school snack in my house since I first got the recipe through 4-H Club. These bite-sized pizza treats, made with refrigerated crescent rolls, are especially good served with spaghetti sauce for dipping.
—Donna Klettke, Wheatland, MO
Prep: 20 min. • Bake: 15 min. Makes: 2 dozen
1/2 lb. ground beef
1 can (8 oz.) tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 tsp. dried oregano
2 tubes (8 oz. each) refrigerated crescent rolls
1. Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat. Add the tomato sauce, mozzarella cheese and oregano.
2. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 Tbsp. of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces.
3. Place, seam side down, 2 in. apart on greased baking sheets. Bake rolls 15 minutes or until golden brown.
2 pieces: 122 cal., 7g fat (2g sat. fat), 13mg chol., 265mg sod., 8g carb. (2g sugars, 0 fiber), 6g pro.