1 - 1 1/4 lbs. ground beef
1 2/3 - 2 c. (about 15 oz.) spaghetti sauce
1 tbsp. instant minced onion or 1/4 c. chopped onion
1 tbsp. flour
1 tsp. parsley flakes
1/4 tsp. garlic salt
1 (8 oz.) can Pillsbury crescent dinner rolls
3 slices American cheese or 1 c. (4 oz.) shredded cheddar cheese

Brown ground beef; drain. Stir in 1/2 cup spaghetti sauce, onion, flour, parsley and garlic; set aside.

Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Place 3 tablespoons meal filling along 1 long side of each rectangle. Fold dough over filling, pressing edges to seal. Cut each rectangle into 3 squares. Spread remaining filling in bottom of ungreased 8"x12" (shallow 2 quart) or 9" square baking dish. Place squares over meat filling. Bake at 375 degrees for 15 minutes. Place cheese quarter on each square; pour on remaining sauce. Bake 10 to 15 minutes until cheese melts and sauce is bubbly.

Reheats well. To make ahead, prepare, cover and refrigerate up to 2 hours before baking.