- 8
Ingredients
- Percent Daily Value*:
- INGREDIENTS
- 3/4 3/4
- teaspoon McCormick® Oregano Leaves
- 1/4 1/4
- teaspoon McCormick® Basil Leaves
- 1/4 1/4
- teaspoon McCormick® Garlic Powder
- 1/4 1/4
- teaspoon McCormick® California Lemon Peel
- 1/4 1/4
- teaspoon McCormick® Ground Black Pepper
- 1 1/2 1 1/2
- lb extra lean (at least 90%) ground beef
- 3/4 3/4
- cup Progresso® Italian style bread crumbs
- 1/4 1/4
- cup chopped onion
- 3/4 3/4
- cup milk
- 1 1
- LAND O LAKES® Egg
- 1 1
- teaspoon kosher (coarse) salt
- 1 1
- can (19 oz) Progresso® High Fiber homestyle minestrone soup
- 2 2
- tablespoons grated Parmesan cheese
- 1 1
- can Pillsbury® Place 'n Bake® refrigerated crescent rounds
- 1 1
- tablespoon Crisco® 100% Extra Virgin Olive Oil
- 2 2
- cups shredded Italian cheese blend (8 oz)
- Nutritional Information
- 1 Serving (1 Serving)
- Calories 480
- (Calories from Fat 230),
- Total Fat 26g
- (Saturated Fat 11g,
- Trans Fat 2 1/2g),
- Cholesterol 120mg;
- Sodium 1270mg;
- Total Carbohydrate 27g
- (Dietary Fiber 2g,
- Sugars 6g),
- Protein 35g;
- Vitamin A 10.00%;
- Vitamin C 0.00%;
- Calcium 25.00%;
- Iron 25.00%;
- Exchanges:
- 1 Starch;
- 0 Fruit;
- 1/2 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 0 Vegetable;
- 4 1/2 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 4 1/2 Fat;
- Carbohydrate Choices:
- 2 ;
- Percent Daily Values are based on a 2,000 calorie diet.
Preparation
Step 1
DIRECTIONS
1 Heat oven to 400°F. In small bowl, stir together oregano, basil, garlic powder, lemon peel and black pepper. Reserve 3/4 teaspoon of mixture; set aside. In large bowl, mix ground beef, bread crumbs, onion, milk, egg, salt and remaining seasoning mix until thoroughly combined. Form into sixteen 2-inch meatballs. Pour soup into ungreased 13x9-inch (3-quart) glass baking dish; top with meatballs. 2 Bake 35 minutes or until bubbly. 3 Meanwhile, in small bowl, mix reserved 3/4 teaspoon seasoning mixture and Parmesan cheese. Unroll each crescent round to make a strip; place strips on piece of foil. Brush strips with olive oil; sprinkle generously with Parmesan cheese mixture. 4 Remove baking dish from oven. Reduce oven temperature to 350°F. Sprinkle meatballs with Italian cheese. Place seasoned crescent strips in a diagonal pattern on top of cheese, cutting to fit if necessary and not crisscrossing the strips. 5 Bake an additional 20 to 24 minutes or until cheese is melted and strips are golden brown. Serve in bowls.