Lasagna Pie

How awesome is the feeling when a recipe lightbulb goes off in your head?  And how much more awesome if the feeling with that recipe actually works out and is delicious?  Pretty dang awesome!  It started when I was pondering what to make for dinner Friday night after a hellacious week at work for the two of us.  First I thought about the comforting power and simplicity of lasagna and then I started craving crescent rolls.  Crescent rolls are the but not the best bread to slop up the leftover lasagna sauce…what to do, what to do. LASAGNA PIE!  

The crust of course is made out of crescent rolls (a whole lot quicker and simpler than making pie crust). And the pie filling is made up of all your classic lasagna ingredients minus the noodle.  I almost put a layer of noodles but then I thought it would be weird.  And because there are no noodles in this recipe, I believe lasagna pie is even easier and quicker to throw together than a regular lasagna. Nate said dinner smelled great while it was in the oven, and when I brought him his first piece and he took his first bite he said “I could eat 10 slices of this pie!”  So I would consider this lasagna pie a HUGE success and if you don’t mind, I think I’ll pat myself on the back right now 🙂

Lasagna Pie

Lasagna Pie Slice
Lasagna Pie Crust

1 12oz tube of large crescent roll dough
1 lb ground beef (or sausage or even turkey)
2 cups shredded mozzarella
1/3 cup ricotta cheese
1 cup marinara sauce
2 teaspoons italian seasoning
salt and pepper

Preheat your oven to 350 degrees

Spray a 9.5″ pie dish with non-stick spray and line the dish with the crescent roll triangles.  You are forming the crust for your pie. (refer to picture)  Then bake the crust in the oven for 10 minutes.

Season the ground beef with salt and pepper.  Cook the beef over medium heat until browned / cooked through.  Drain as much grease out of the pot as possible.

Remove the pie crust from oven and add the cooked beef on top of the crust.  Form an even layer with the meat.  Sprinkle 1 cup of mozzarella over top of the meat.  Place back in the oven for about 5 minutes.  You just want to melt the cheese layer.

Remove the pie from the oven and add a layer of ricotta cheese (depending on how much you care for ricotta, adjust the amount).  Pour the sauce over top of the the ricotta, sprinkle with 1 teaspoon italian seasoning.  Next, add the rest of the mozzarella over the top of your pie and sprinkle with another teaspoon of italian seasoning.

Bake the pie for another 10 minutes or until the cheese is nice and melted.  Remove from oven and let sit for a few minutes before slicing.  Pat yourself on the back and enjoy!

Red Raspberry Brie Crescent Rolls

Before my husband and I got married, I had to clue him in on one of my guilty pleasures.  I liked to lay in bed watching tv while eating brie and raspberry jelly on club crackers.  It is divine, and you should try it.  So, naturally baked brie is a favorite.  However, slicing into the perfectly presented in puff pastry or fillo dough always seems to ruin the attractiveness from the start.  Crumbles of pastry always seems to get all over your hands and mouth.  Not to mention the guilt you feel for being the one who made the baked brie look like a hot mess.  So for being such a sophisticated appetizer, it is a messy one!  

So last week I experimented with fillo dough.  My goal was to make individual, bite-sized bake brie’s in a mini-muffin pan.  Google “FAIL” and this idea will be on the top page of results!  While I was perusing the grocery store aisles a light bulb went off…in my head not the store 🙂  Crescent Rolls!

They may not look as sophisticated as the usual baked brie, but holy moly mother of meatballs are they easier to consume!  And what a world of difference there is in the preparation…I’m pretty sure a kindergartner could make these. They are perfect for breakfast, dessert, or a shower of some sort.  These little bites of heaven are easy to pick up and eat with out destroying the rest of the presentation.  You may have to lick your finger tips, but who cares.

Servings: 8
WW Points Per Serving: 5

1 tube of crescent roll dough (8 rolls)
2 oz brie cheese
4 tablespoons of red raspberry jelly or preserves
4 teaspoons of honey

Preheat oven to 375 degrees.

Pop open a tube of crescent roll dough and unroll them onto a baking pan, spacing evenly.

Dollop 1/2 a tablespoon of raspberry jelly onto each triangle of dough.  Use a knife to spread out the jelly evenly (leave a border of dough around the spread of jelly to prevent spillage).

Slice the brie into pieces and place on the widest side of the dough.

Roll the dough like you would if you were making regular crescent rolls.

Bake in the oven for 11-13 minutes, until golden brown.

When you remove from oven, drizzle 1/2 teaspoon of honey over the top.


(can be served warm or at room temp, but store in an air-tight container)

Baked Pizza Biscuits

For the longest time I always felt pressure to cook something wonderful or gourmet every time I fixed dinner for Nate and me.  I mean, he is a chef, he couldn’t possibly want to eat anything less than awesome!  Choosing the perfect meal to make for dinner sometimes felt impossible so I would insist on us going out to eat that night.  Thank goodness I finally realized, he doesn’t care what I make as long as it just tastes good.  If the meal meets that one requirement, then the ingredients and techniques used don’t really matter.  

You should have seen his face when I told him I was making biscuit pizzas.  He said “you mean, English muffin pizzas?”… Nope, biscuit pizzas!  I felt so accomplished that he had never heard or thought of making a biscuit pizza.  This recipe is so simple, satisfying, and fun to make.  I’m sure children would have fun making their own personal biscuit pizza!  Next time you want to defrost a frozen pizza, give this recipe a try instead. 
1 tube of 8 jumbo flaky buttermilk biscuits
1/2 – 1 cup of marinara sauce (depending on how much sauce you prefer)
1 pack of your favorite shredded cheese
Any of your favorite pizza toppings! Pepperonis, onions, peppers, italian seasoning, crushed red pepper, tomatoes, bacon, sausage, mushrooms, anchovies, etc.

Preheat your oven to 350 degrees.
Spray a baking pan with non-stick spray.
Pop open the tube of biscuits and as you take each of them out, use your thumbs to press out the dough (Like you would with normal pizza dough). You should make a shallow pocket to fill with sauce/cheese/toppings. 
Place each biscuit at least 1 inch apart on the baking pan.

Add a spoonful of marinara sauce, cheese, and toppings to each biscuit.  Then bake in the oven 15-18 minutes until the cheese is melted and the biscuits are done.