Meatball Minestrone Bake

INGREDIENTS

3/4

teaspoon McCormick® Oregano Leaves

1/4

teaspoon McCormick® Basil Leaves

1/4

teaspoon McCormick® Garlic Powder

1/4

teaspoon McCormick® California Lemon Peel

1/4

teaspoon McCormick® Ground Black Pepper

1 1/2

lb extra lean (at least 90%) ground beef

3/4

cup Progresso® Italian style bread crumbs

1/4

cup chopped onion

3/4

cup milk

1

LAND O LAKES® Egg

1

teaspoon kosher (coarse) salt

1

can (19 oz) Progresso® High Fiber homestyle minestrone soup

2

tablespoons grated Parmesan cheese

1

can Pillsbury® Place 'n Bake® refrigerated crescent rounds

1

tablespoon Crisco® 100% Extra Virgin Olive Oil

2

cups shredded Italian cheese blend (8 oz)

 

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.