Served as main course. Non-vegetarian dish.

Meat Filling

1 pound ground Beef

3/4 cup chopped Onion

1/2 Clove Garlic, minced

1 Tablespoon Parsley Flakes

1/2 teaspoon Leaf Basil

1/2 teaspoon Leaf Oregano

1/2 teaspoon Salt

1 dash Pepper

1 can Tomato Paste (6 oz.)

Cheese Filling

1 cup creamed Cottage Cheese

1 Egg

1/4 cup grated Parmesan Cheese

Crust

2 cans refrigerated Crescent Rolls (8 oz each)

2 slices Mozzarella Cheese(7 x 4 inches)

1 Tablespoon Milk

1 Tablespoon Sesame Seed

Preheat oven to 375 deg F. MEAT FILLING:- In large skillet, brown meat; drain. Add all meat filling ingredients. Simmer, uncovered, for 5 minutes. (Meat mixture may be made ahead and refrigerated.) CHEESE FILLING:- Combine all ingredients. CRUST:- Separate crescent dough into 8 rectangles. On ungreased cookie sheet, place dough rectangles together overlapping edges (about a 15 x 13 inch rectangle.) Press edges and perforations to seal well. Spread half of meat filling lengthwise down center half of dough to within 1 inch of each 13 inch end. Top meat filling with cheese filling; spoon remaining meat filling over top, forming three layers. Place cheese slices over meat filling. Fold 13 inch ends of dough rectangle over filling 1 inch. Pull long sides of dough rectangle over filling, being careful to overlap edges only 1/4 inch. Pinch overlapped edges to seal. Brush with milk; sprinkle with sesame seed. Bake at 375 degree F. for 20 to 25 minutes or until deep golden brown.

Serves: 8

You may also be interested in ...