1 lb. lean ground beef
1/2 c. diced onion
1/2 c. diced green pepper
9 1/2 lb. spaghetti sauce
2 pkg. refrigerated crescent rolls
4 slices Mozzarella cheese
2 med. minced garlic cloves

In 10 inch skillet, over medium heat, cook beef, onion, and green peppers with garlic until beef is brown and vegetables are tender. Spoon off fat. Stir in spaghetti sauce, cool to room temperature. On lightly floured surface, unroll 1 package of rolls, pinch perforations together to seal well. Roll out to 11 x 9 inch rectangle. Arrange 2 slices cheese in center. Spread half beef mixture to within 1 1/2 inch of edges. Starting at long edge, roll up. Pinch seams together to seal. Place seam side down on cookie sheet. Repeat with remaining crescent rolls. Place 3 inches apart on cookie sheet. Bake at 350 degrees for 30 minutes. Let stand 5 minutes before slicing. 24 servings.