I buy the cheapest container of crescent rolls, which here runs about $2.99 per pack of 8. Not too bad, considering this can be a multi-functional treat!
The ones I ATTEMPTED to take pictures of are lasagna-ish crescent rolls. They surprisingly turned out really well! I caution, though, to pay attention to the stars--they tell you what I found out as I was trying out this recipe.
What you will need:
1 pack of crescent rolls (or more)
Spaghetti Sauce (I like mine chunky, so I do a huge pot. That recipe will be coming on here next.)
Cottage Cheese (I used Fat Free. Also, it was on clearance--****Important clearance tip: Make sure you only get as much as you'll use, or else you aren't really saving money. You're wasting it.****)
Yes, that's all you really need. I turned the oven on to 350 degrees first, to preheat the oven. Then, I opened the crescent rolls. It's better if you roll them all out first, because as they warm up, they tend to stick together. Next, lay out a sheet of wax paper (won't stick to the rolls, and makes it easy to cleanup after). I did NOT do this step, as you'll see in the pictures. This helps cut costs lower, and helps the environment. But, do whichever you want. Now, you'll spread a thin layer of cottage cheese on the rolls (****Make sure you do a VERY thin layer, no curds should be on top of each-other. Otherwise, it will make the rolls too thick, and they won't bake in the center!!!). After the cottage cheese is on all the rolls, spread a thin layer of spaghetti sauce on top of the cottage cheese (****Same thing as the cottage cheese, keep layer as thin as possible, since it will not close and won't bake all the way through.****). That's it, relish if you want to, then line them about half an inch apart. My pan was fairly small, and I tested a few different types of crescent rolls, failed a few times, so I only had two in my pan. That's okay. Fit however many you can. Bake for approximately 15 minutes, give or take a few minutes. Check on the rolls every few minutes AFTER 10 minutes has passed. Once the rolls are a dark golden color, they should be cooked all the way through, unless you made them too thick. Than you'll have to figure that out. :D (The ones that I made that were too thick were just popped into the microwave, though they weren't very pretty anymore.)
Some variations I tried:
Cheddar Cheese
Peanut Butter and Chocolate. (My FAVORITE!!!!)
If you have any questions, please feel free to ask!
I'm having issues loading pictures. I will attempt again tomorrow... I hope. :D
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