10 oz. pkg. frozen chopped broccoli, thawed & well drained
2 tbsp. chopped onion or 1 1/2 tsp. instant minced onion
1 tbsp. oil
2 (8 oz.) pkgs. Philadelphia brand cream cheese, softened or 16 oz. (2 c.) ricotta or cottage cheese
1 egg
1/4 c. Kraft grated Parmesan cheese
1/4 - 1/2 tsp. salt
21 oz. jar (2 1/2 c.) prepared spaghetti or Italian cooking sauce
2 (8 oz.) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
4 oz. (1 c.) Kraft shredded natural low moisture part skim Mozzarella cheese

Heat oven to 375 degrees. In large skillet, cook broccoli and onion in oil until tender; remove from heat.

In medium bowl, combine cream cheese, egg, Parmesan cheese and salt; stir in broccoli mixture.

In small saucepan, heat spaghetti sauce. Separate dough into 8 rectangles. Overlap long sides of 2 rectangles 1/2"; firmly press edges and perforations to seal. Press or roll to form 10"x6" rectangle. Repeat with remaining rectangles. Spoon about 3/4 cup cheese mixture onto each rectangle; spread to within 1/2" of edges. Starting at longest side, roll up; cut each roll in half, making 8 (5") rolls. Pour about 2 cups of the hot spaghetti sauce into ungreased 12"x8" or 13"x9" baking dish; place rolls seam side down in prepared dish.

Bake at 375 degrees for 15 to 25 minutes or until deep golden brown; remove from oven. Spoon remaining spaghetti sauce over rolls; sprinkle with Mozzarella cheese. Return to oven; bake 5 minutes or until cheese is melted. 8 servings.

TIP: To reheat, cover loosely with foil; heat at 350 degrees for 15 to 20 minutes.