MEAT FILLING:

1 lb. ground beef
1 c. chopped onions
2 garlic cloves, minced
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
Dash salt
Dash pepper
6 oz. can tomato paste, sauce

CHEESE FILLING:

1/2 c. creamed cottage cheese
1 tsp. parsley flakes

CRUST:

8 oz. Pillsbury refrigerated quick crescent dinner rolls
4 oz. (1 c.) shredded Mozzarella cheese
1 egg, beaten
Sesame seed or poppy seed, if desired

In large skillet brown ground beef, drain. Add onions, garlic, basil, oregano, salt, pepper and tomato sauce. Simmer uncovered 5 minutes.

Heat oven to 375 degrees. In small bowl combine cheese and parsley. Set aside.

Unroll dough into 2 rectangles on ungreased cookie sheet. Overlap long sides, firmly press perforations and edges to seal. Press or roll to form 13 x 10 inch rectangle. Spoon half of meat mixture lengthwise in 4 inch strip down center of dough to within 1 inch of ends. Spoon cheese mixture over meat, top with remaining meat. Sprinkle with Mozzarella cheese. Fold shorter sides of dough 1 inch over filling. Bring long sides of dough rectangle tightly over filling overlapping edges to form 5 inch wide rectangle. Pinch edges well to seal. Brush with beaten egg, if desired. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving. 6 to 8 servings.

Tip: To reheat, wrap loosely in foil, heat to 375 degrees for 12 to 15 minutes.