Foodie Friday: Easy Crescent Roll Italian Pie

This week we have another easy meal! Using a few basic ingredients, I made an easy Crescent Roll Italian Meat Pie! I started at 8 exactly and served the plates at 8:50 (after it had cooled). So simple, and it was done in one pot on the stove and one pie dish in the oven. I was surprised how delicious it was! Serve it up with some steamed veggies and you have yourself a marvelous meal.

This recipe makes one pie that has 8 slices. Adults will probably want two slices while the kids should be filled with one. You can always add a little more meat if you'd like (if you have a "deep dish" pie pan) or you can put veggies directly in the filling to make it more substantial. I would say this dish serves 4-6, depending on their appetites!

You will need:
1lb lean ground beef
1 8-pack Crescent rolls (I used Big & Buttery)
1/2 tbsp parsley*
1/2 tbsp thyme*
1/2 tbsp basil*
A little less than 1/2 tbsp oregano*
1/2 tsp garlic powder
1 can tomato paste
1/2 cup mozzarella
1/4 cup parmesan

*You may substitute seasoning for ~2 tbsp Italian seasoning and 1-2 medium cloves of garlic

1. Preheat your oven to 375F
2. In a 10" skillet, begin cooking ground beef on medium-high heat
3. Add in your seasoning, stir and continue to cook beef on medium heat for 5 minutes
4. Stir in can of tomato paste and one can of water
5. Allow beef to simmer for another 5 minutes, or until done

6. Pour beef mixture into ungreased pie pan
7. Top with mozzarella and half of parmesan cheeses
8. Open your crescent rolls, and before placing each one on, roll the widest end some so that it creates a "crust" when you place it on
9. As you place the rolls on, you can rip of the tapered ends and use them to fill the gaps in between the crescent rolls near the "crust" (see below)

10. After all of your crescent rolls have been placed, pinch together the rolled end of the dough
11. Sprinkle the rest of your parmesan cheese on top of the crescent roll dough
12. Bake for 15-20 minutes, or until crescent rolls are done and the middle is piping hot
13. Let cool 5 minutes before serving