1 lb. ground chuck
1 lg. jar Prego
1/2 tsp. basil
1/2 tsp. thyme
Oregano to taste
8 oz. Monterey Jack cheese, shredded
8 oz. sour cream
1 can Pillsbury crescent rolls
Parmesan cheese

Brown ground chuck in skillet. Drain off any fat. Add Prego and seasonings; simmer 30 minutes. Combine shredded cheese and sour cream.

Pour hot mixture into 9 x 13 inch pan. Immediately spread cheese and sour cream mixture over top. Unroll crescent dough and lay oblong strips over top. Sprinkle generous amount of Parmesan over top. Bake at 350 degrees until brown.