3/4 pound Italian sausage
1 jar (26-28 ounces) chunky vegetable spaghetti sauce
1 can cannelloni beans, rinsed and drained
1/2 teaspoon dried thyme leaves
1-1/2 cups mozzarella cheese
1 package (8 ounces) crescent dinner rolls

Preheat oven to 425 degrees. Remove sausage from casings and brown in medium oven-proof skillet, stirring to separate. Drain well.
Add spaghetti sauce, beans and thyme to skillet. Simmer uncovered over medium heat for 5 minutes. Remove from heat and stir in cheese.
Unroll crescent dough and divide into triangles. Arrange in spiral with points of dough toward center, covering sausage mixture completely. Bake for 12-14 minutes or until crust is golden brown and meat mixture is bubbly.

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