1 1/2 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 to 1 tsp. chili powder
1 (8 oz.) can tomato sauce
2 (8 oz.) cans refrigerated Italian-flavor crescent rolls
1 c. (4 oz.) shredded Cheddar cheese
1 tbsp. milk
Sesame seed

Preheat oven to moderately hot (375 degrees). Grease 12-inch pizza pan or a large cookie sheet. In large frying pan, brown ground beef and onion. Drain. Stir in salt, pepper, chili powder and tomato sauce. Simmer while preparing crust.

Separate crescent dough into 16 triangles. Arrange 13 triangles around prepared pan, spoke fashion, with narrow tips of triangles extending over pan edge about 5 inches. If using a cookie sheet, arrange crescents in a large circle shape.

Press remaining triangles in center of pan to cover. Seal perforations. Spread meat mixture over dough. Sprinkle with cheese. Bring dough up over filling to center and pinch edges to seal.

Brush with milk and sprinkle with sesame seeds. Bake 20 to 25 minutes until golden brown and crust is no longer doughy. Refrigerate any leftovers. Makes 6 servings.