1 lb. ground beef
1 med. chopped onion
1 clove garlic, minced
1/2 c. tomato sauce
1/2 c. dry red wine
1/4 tsp. cinnamon
1/4 tsp. oregano
1/4 tsp. salt
1 (10 oz.) pkg. frozen, chopped spinach, thawed & squeezed dry
1/2 c. chopped, pitted olives
2 (8 oz.) pkg. crescent rolls
1 egg, beaten

Brown ground beef, onion and garlic over medium heat. Add next 5 ingredients, simmer and stir for 10-15 minutes. Stir in spinach, olives and all but 1 tablespoon of egg.

Preheat oven to 375 degrees. Separate 1 package of dough into 2 long rectangles on cookie sheet, overlap side of rectangle 1/2 inch, firmly pressing edges and perforations together. Spoon 1/2 of mixture in a 3 inch strip down the center of the dough. Fold, overlap edges, pinch to seal. Repeat with second package of dough and spinach mixture. Brush both with remaining egg. Bake at 375 degrees for 20-22 minutes. Serves 8.