2 lb. ground beef
1 small onion, chopped
1 (14 oz.) jar spaghetti sauce
2 c. (8 oz.) shredded Cheddar cheese
2 c. (8 oz.) shredded Mozzarella cheese
2 (8 oz.) tubes refrigerated crescent rolls
1 c. (8 oz.) sour cream

In a skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in spaghetti sauce. Transfer to a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheeses. Unroll crescent rolls and separate into triangles. Spread with sour cream. Roll into crescents. Place in 2 rows over cheese.

Bake, uncovered, at 350°F for 35 minutes or until golden brown.

Yield: 8 servings.