Here is a fun one, which is super easy to make, and even more delicious to eat! I used some of the left over ingredients from the mini lasagnas to make this tasty treat.
One Pillsbury crescent rolls (ya know, the kind in the can?)
Left over pasta sauce (you can use the kind with meat, but I just used the kind straight out of the jar)
Non Stick Spray
Preheat oven to 350 degrees. Start by unrolling the cresent rolls on a flat surface.
Cut length wise to make strips of the rolls, you can cut them thinner and make smaller rolls, but they burn a little easier and you have to watch them more carefully, I made 4 strips with this recipe.
Smother with pasta sauce, use enough to coat the entire crescent dough. Add your Ricotta cheese, then spread it over the pasta sauce, this mixes them together, and makes an even layer of cheesy sauce.
Add parmesean cheese and black pepper. Spray your cupcake pan with non stick spray then roll each strip into itself, kind of like a cinnamon roll. Drop each cheesy roll into the cups, and bake for about 20-25 minutes.
They take longer than you think they will, because they are so thick you have to make sure they bake all the way through. (I must admit though, on my first test batch I didn't cook them long enough, and they were still delicious and gooey in the center!)
Once they are done, pop them out of the cup, and chow down! They are really good dipped in some of the extra pasta sauce! Make sure to try them while they are hot!!! Yum Yum!!!
Hope this holds you over till next week!