Italian Ground Beef Braids

Italian Ground Beef Braids

A quick snip of the kitchen shears is all it takes to make a pretty design on top of this meat-filled roll made with refrigerated crescent roll dough.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

8

sandwiches

1
lb. lean ground beef
1
cup garlic-flavored tomato pasta sauce
2
(8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
4
oz. (1 cup) shredded mozzarella cheese
  1. Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. Brown ground beef in large skillet over medium-high for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce. Remove skillet from heat.
  2. Separate dough from both cans into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal forming 8 (6x4-inch) rectangles.
  3. Spoon about 1/3 cup beef mixture in 1 1/2-inch lengthwise strip down center of each dough rectangle. Top each with 2 tablespoons mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of beef mixture. Alternately cross strips over filling.
  4. Bake at 375°F. for 12 to 15 minutes or until golden brown, switching cookie sheets halfway through baking time.
Makes 8 sandwiches

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 390
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 7g,),
  • Cholesterol 40mg;
  • Sodium 940mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 1g,
    • Sugars 10g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Other Carbohydrate;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.