8 oz. can refrigerated crescent dinner rolls
1 1/2 lbs. ground beef
1/4 c. chopped onion
1 tsp. garlic salt
1/2 tsp. oregano
15 oz. can tomato sauce with bits
2 c. shredded Mozzarella cheese
2 eggs, slightly beaten
1 tbsp. parsley flakes
2 c. (16 oz.) cream style cottage cheese
3 to 4 tbsp. grated Parmesan cheese

Heat oven to 375 degrees (350 degrees for glass pan). Separate crescent dough into two long rectangles. Place in ungreased 9 x 13 inch baking dish; press over bottom and 1/2 inch up sides to form crust, sealing perforations.

In fry pan, brown onion and ground beef; drain. Stir in 3/4 teaspoon garlic salt and oregano; spoon ground beef mixture evenly over dough. Spoon tomato sauce over beef. Sprinkle with Mozzarella cheese. Combine eggs, parsley flakes, 1/4 teaspoon garlic salt and cottage cheese; spoon over Mozzarella cheese. Sprinkle with Parmesan cheese and dust with paprika.

Bake at 375 degrees for 35 to 45 minutes or until crust is deep golden brown and filling is set. Cool 5 minutes; cut into squares to serve. To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed. Serves 6 to 8.