1 1/2 lbs. ground beef
1 c. mushrooms (1 sm. can)
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 c. Cheddar cheese, shredded
1 (8 oz.) can refrigerator crescent rolls
1/2 c. dairy sour cream
1/4 tsp. oregano
1/4 tsp. rosemary OR basil

Brown beef and onion; drain. Add drained mushrooms, salt, pepper and tomato sauce. Place in 8 x 10 inch ungreased pan and sprinkle with cheese.

Separate dough into 8 triangles. Combine sour cream and spices. Spread 1 teaspoon of mixture on each roll and roll up, starting at wide end. Arrange on top of meat casserole. (If any leftover sour cream mixture, use it up by spreading on top of rolls). Bake at 375 degrees for 20-30 minutes until golden brown.