This is not a satellite picture of the surface of Mars, it is the view of the comforting dish I call Italian Pot Pie which has way more life and flavor than Mars at this point. Be warned, this is not gourmet and the recipe even calls for canned crescent rolls, gasp! I know, I know, chemicals in a can with artery clogging hydrogenated oils. So now that I made it all sound so appealing, I must say it is a tasty dish and when brought to a potluck a disappearing dish. Italian Pot Pie is a quick and simple dinner and when served with a great big garden salad and some fresh fruit it is just great. Everyone loves a good pot pie, don’t they? Give this one a try in place of the usual chicken pot pie. Change can be good. Oh and when they do find life on Mars, snicker, those little green guys are all tuning in to the Big RK for the best recipes this side of earth.
Italian Pot Pie
1 pound ground beef, browned and drained
2-3 cups favorite pasta sauce
1 cup sour cream
1 cup shredded Italian cheese blend
1 tsp. Italian seasoning
1 can crescent rolls, gasp!
1/4 cup shredded Parmesan cheese
Italian seasoning for sprinkling
In a 9×13 inch baking dish spread ground beef. Pour sauce evenly over beef. In a medium bowl mix sour cream,Italian cheese blend, and Italian seasoning. Spread evenly over meat and sauce. Open crescent rolls, unroll and place over the entire dish trying to pinch seams together. Sprinkle with Parmesan cheese and a little Italian seasoning. Bake in 350° oven for 20-25 minutes or until crescent rolls have browned and cheese is bubbly. Serves 6-8.