Tuesday, June 6, 2017
Easy Cheesy Lasagna Pockets
Easy Cheesy Lasagna Pockets 1 package of refrigerated biscuits 1 lb ground beef 24 oz can of spaghetti sauce 1 cup shredded mozzarella 1/4 cup grated parmesan cheese 8 oz cream cheese room temp Brown the ground beef and crumble. Drain fat from meat. Add spaghetti sauce and parmesan cheese. Add cream cheese to a medium sized mixing bowl. Blend with with mixer until smooth. Slowly blend in cream cheese with the spaghetti sauce mixture. Roll out biscuits so they are flat and somewhat thin. Spread 1 tbsp cream cheese/spaghetti sauce mixture onto the biscuit. Top with shredded mozzarella cheese. Seal edges and place on a greased cookie sheet. Repeat with all biscuits. Brush tops of biscuits with melted butter. Bake at 350 degrees for 13-16 minutes, or until tops are lightly browned.