More Great Recipes: Main Dish

Cheesy Biscuit Lasagna Pockets

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Member since 2006

Serves | Prep Time | Cook Time


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 parmesan cheese. Bake for approximately 25 - 30 minutes or until golden brown.

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