Since my grill is officially out of commission with our November snowfall, it's time to trot out a pizza casserole that's so easy my kids can make it. There's also plenty of room for filling additions, but I make it to please the picky eaters in the house.
Lazy Pizza
- 2 cans Pillsbury Crescent Rolls (I prefer Pillsbury, the generic never seems as flaky)
- 2 pounds lean ground beef, 90/10 or higher
- 1/2 c diced onion
- 1 15 oz. can Dei Fratelli pizza sauce
- 2 C shredded mozzerella or provolone cheese
- McCormick's Italian Herb Seasoning Grinder
Take one can of rolls and press into the bottom of a glass 9 x 13 baking pan. Bake at 375° for 10-12 minutes until light brown on top.
While the crust is baking, brown the ground beef and onions, drain excess fat when finished.
Add a few twists of the McCormick's Italian Spices. This is one of my favorite all purpose spices. The grinding process releases the oils in the spice mix. When this stuff goes on sale, I stock up. I use at least a jar a month. It's wonderful!
Blend in the entire can of pizza sauce, mix well.
I really prefer provolone cheese, and since I can't find it shredded, I just stack sandwich slices and cut them into small pieces.
Blend in the cheese into the beef and sauce mixture.
Spread the mixture on the bottom layer of crust.
Cover the bottom crust, leveling the meat mixture. Cover the surface as best as possible with the second can of crescent rolls.
Grind more of the spices on the top layer of dough, then return the dish to the oven on the lowest rack for 12 minutes, or until top surface is golden brown.
That's it! If you like, you can add diced peppers or mushrooms during the meat browning stage, and throw in some pepperoni with the sauce and cheese.
