1 can (8 rolls) reduced fat crescent rolls
2-3 teaspoons canola oil
1 cup thick spaghetti sauce
1 cup frozen chopped collards
1 teaspoon Perfect Collard Seasoning Blend™ (See June 29, 2005, post.)
1 cup (or more) sharp cheddar cheese
½-1 cup mixed cheeses
Preparation
·Remove the rolls. Keep them in 1 piece. Place the piece of dough on an oiled baking sheet. Pinch the dough together to mend any holes. Press the dough as flat as possible.
·Bake the dough at 450° 3 minutes.
·Remove the dough from the oven. Roll it flat and fold the edges.
·Sauté the collards in a tiny bit of oil. Add the seasoning blend and stir.
·Spread the spaghetti sauce over the dough.
·Layer the collards over the sauce.
·Spread the cheese over the collards.
·Bake at 475° until the cheese melts and the edges of the crust are lightly browned.
·Serve hot.
