Cheesy Biscuit Lasagna Pockets
1 pound ground beef
1 28 oz jar spaghetti sauce
1 tsp garlic powder
1 tsp dried Italian seasoning
1/2 tsp pepper
1 (12 oz) can Pillsbury Big Country Refrigerated Buttermilk Biscuits
1 cup shredded mozzarella cheese
1/2 cup cottage cheese
1 tbsp dried parsley flakes
1/2 tsp instant minced onion
1/2 tsp dried basil leaves
2 tbsp grated parmesan cheese
Heat oven to 400°F
In large skillet, brown ground beef until thoroughly cooked; drain.
Stir in spaghetti sauce, garlic powder, Italian seasoning and pepper. Cover; simmer 10 minutes.
Separate dough into 10 biscuits; press or roll each biscuit to a 4 inch circle.
In small bowl, combine mozzarella cheese, cottage cheese, parsley flakes, onion and basil; blend well.
Place about 2 tbsp cheese mixture on each circle.
Fold dough in half over filling; press edges with fork to seal.
Pour hot meat mixture into ungreased 13 x 9 inch pan or a 3 quart baking dish; arrange filled biscuits on top.
Sprinkle with parmesean cheese bake for 25 to 30 minutes or until biscuits are golden brown.
*Additions - I added some red pepper flakes to the cheese mixture in the pockets and the sauce. When the biscuits were almost done I sprinkled with shredded mozzarella cheese.
This was very yummy and very easy to make! I think that the next time I make it I will brush the pockets with some melted butter and sprinkle with some garlic powder before I sprinkle with cheese, just to give it a little more flavor.