Crescent Lasagna

Directions

Preheat oven to 375℉.

MEAT FILLING: In large skillet, brown meat; drain.

Add all meat filling ingredients.

Simmer, uncovered, for 5 minutes.

(Meat mixture may be made ahead and refrigerated.)

CHEESE FILLING: Combine all ingredients.

CRUST: Separate crescent dough into 8 rectangles.

On ungreased cookie sheet, place dough rectangles together overlapping edges (about a 15×13 inch rectangle.)

Press edges and perforations to seal well.

Spread half of meat filling lengthwise down center half of dough to within 1 inch of each 13-inch end.

Top meat filling with cheese filling; spoon remaining meat filling over top, forming three layers.

Place cheese slices over meat filling.

Fold 13-inch ends of dough rectangle over filling 1 inch.

Pull long sides of dough rectangle over filling, being careful to overlap edges only ¼ inch.

Pinch overlapped edges to seal.

Brush with milk; sprinkle with sesame seed.

Bake at 375℉ (190℃) for 20 to 25 minutes or until deep golden brown.

Note: Lasagna may be prepared ahead of time, covered with plastic wrap and refrigerated for 2 to 3 hours before baking.

Increase baking time to 25 to 30 minutes.