1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
or 1 (8 ounce) can Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 tablespoon butter or margarine, melted
1/4 to 1/2 teaspoon garlic powder
Heat oven to 375 degrees F.
In 12-inch nonstick skillet, cook beef and onion
over medium-high heat, stirring frequently, until beef is browned and thoroughly
cooked. Add tomato pasta sauce and water; mix well. Heat to boiling. Add noodles;
return to boiling. Reduce heat to medium; cover and cook for 12 to 15 minutes,
stirring occasionally, until noodles are tender.
Meanwhile, in medium bowl, mix ricotta cheese and broccoli.
Spoon about half of beef mixture into ungreased 12 x 8-inch (2-quart) glass
baking dish. Spoon and slightly spread ricotta cheese mixture over top. Sprinkle
with Italian cheese blend and Parmesan cheese. Top with remaining beef mixture.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles;
firmly press perforations to seal. If using dough sheet: Unroll dough; cut into
Form 2 stacked rectangles by placing 1 rectangle on top of another. Starting
with both short sides of each rectangle, roll up sides so rolls meet in center.
Cut each roll into 6 slices. Pinch bottom edge of each slice to form heart shape.
Place over warm beef mixture. Brush hearts with butter; sprinkle with garlic
Bake for 30 to 35 minutes or until hearts are deep golden brown.
Prep Time: 35 Min | Total Time: 1 Hr 10 Min | Yield: 6 servings
High Altitude (3500-6500 ft): Increase water to 2 cups. Cook pasta for 15 to
18 minutes. Use 13 x 9-inch baking dish.