I love this recipe because it looks much harder than it actually is, plus my husband who is kind of stingy with the dinner compliments gave this one raving reviews.
Inspired by Kate’s Ground Beef Wellington
1/2 batch crescent roll dough or store bought crescent roll dough
1 1/2 lb ground beef (I used 1 lb, but will use more next time)
1 Tbls Italian seasoning
Salt and pepper, to taste
1 Tbls olive oil
1 lb sliced mushrooms
1 diced onion
1 diced red pepper
3 cloves diced garlic
1 cup mozzarella cheese (I used pizza blend)
Prepare crescent roll dough. Twenty minutes before beginning I placed all of the ingredients for a 1/2 batch of crescent roll dough in the bread machine (wet ingredients first) and started the machine. When I was ready to use the dough I turned the machine off and pulled the dough out. If you don’t want to bother with this you can buy the store bought kind, but the homemade version really isn’t that much work and tastes much better. (I also substituted 1 cup whole wheat flour in the recipe).
Place ground beef in a bowl and add salt, pepper, and Italian seasoning. Shape meat into a log, about 10 inches long.
Heat olive oil in a skillet. Add mushrooms, onions, bell pepper, and garlic and saute till onions begin to caramelize.
Roll out crescent roll dough about 12 inches square.
Spread veggie mixture over the crescent roll dough. Sprinkle with cheese. Place meat in the center and roll up tightly
Place on a cookie sheet, cover with aluminum foil, and bake at 350 degrees, for 1 to 1 1/2 hours. Remove aluminum foil 30 minutes before finished to allow roll to brown. Remove from oven and let sit at least 20 minutes before cutting.