1/4 pound of lean ground beef (80% or better)
2 ounces button mushrooms (or baby Portobellos), sliced
1/2 cup Newman’s Own® Sockarooni Pasta Sauce
1 package refrigerated crescent rolls (package of 8)
Preheat oven to 375 degrees. Place parchment paper on large cookie sheet and set aside.
Heat a large skillet over medium-high heat. Add ground beef and break up with a spatula as it cooks. It should be broken up into small bits. Once completely cooked add mushrooms and cook until liquid has evaporated. Remove from heat, drain and put in a large bowl.
Add Sockarooni pasta sauce to the meat and mushrooms and stir to combine completely.
Separate the crescent rolls and place about 1 tablespoon of the sausage mixture in the middle of one of the rectangles of pastry. Starting at the widest end, begin to fold up making sure to press the dough together to seal.
Place each crescent roll on the parchment lined cookie sheet. Cook for about 15 minutes or until nicely browned on top.