The original recipe asked for a different sort of pasta sauce, but this one calls for three cheeses. Since I like this one better, I choose to utilize it.
crescent dinner rolls, 8 oz., in a can
3/4 cups of a combination of shredded Italian cheeses (6 ounce)
“Dried basil leaves” quarter teaspoon
Get the sauce and meat mixture started in a pan. Bring to a boil while stirring periodically over medium-high heat.
Cut the dough into eight equal triangles. Arrange the dough in a spoke pattern in a 9-inch glass pie dish that has not been oiled. Make sure the thin points of the dough overlapping the rim of the pan by about 3 inches. Form a crust by pressing the dough into the bottom and sides; top with 1 cup of cheese. Transfer meat mixture to cheese using a spoon. Meet in the middle, bringing the tips of the dough over the filling; do not overlap. The remaining half cup of cheese and basil should be sprinkled on top.
Put it in the oven and cook it for 20 minutes at 375\F.
