Lasagna-Stuffed Garlic Bread

I struggled a lot with what to call this recipe. The original title was “Crescent Roll Lasagna” but it’s not technically lasagna. Not that I’m, like, a lasagna snob or something.

It does have all of the elements of lasagna in it, though, minus the noodles. So I decided to call it Lasagna-Stuffed Garlic Bread, because that’s pretty much exactly what it tastes like. So, yeah: As you can probably imagine, it tastes pretty darn good.

Basically, it’s a layer of seasoned ground beef mixed up with some tomato paste, topped with a layer of jazzed-up cream cheese (you could also use ricotta or cottage cheese), topped with tons of mozzarella cheese, all wrapped up in crescent rolls that are doused with Italian-seasoned butter. Needless to say, this was a huuuge hit with everyone in my family, and Joe’s already clamoring for me to make it again. I think this will become a fixture in our house pretty quickly.

Lasagna-Stuffed Garlic Bread
adapted from The Peppered Pantry

1 package crescent dinner rolls
1 pound ground beef
1 medium chopped onion
2 cloves chopped garlic
3 teaspoons Italian seasoning, divided
Salt and pepper to taste
1 6-ounce can tomato paste
1 8-ounce package of cream cheese, softened
2 teaspoons parsley flakes
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
2 tablespoons butter, melted
1 teaspoon garlic powder

1. Preheat oven to 375 degrees.

2. Unroll crescent rolls onto a greased cookie sheet. Divide into two squares consisting for four rolls each; press edges together and set aside.

3. Brown ground beef and onion in a large skillet over medium high heat. Add garlic, 2 teaspoons Italian seasoning, and salt and pepper to taste; cook and stir for 30 seconds. Reduce heat, add tomato paste, and cook for about 5 minutes.

4. Meanwhile, in a small bowl, stir together cream cheese, parsley, grated parmesan cheese, and a dash of black pepper. Set aside.

5. Spoon meat mixture down the middle of one square of crescent rolls, leaving one inch at each end. Spoon cream cheese mixture over meat and sprinkle with mozzarella cheese. Top with remaining square of rolls and pinch edges to seal.

6. Combine melted butter, garlic powder, and remaining 1 teaspoon of Italian seasoning. Brush over the surface.

7. Bake 375 degrees for 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.