1 to 1 1/4 lbs. ground beef
1 2/3 to 2 c. spaghetti sauce with meat
1 tbsp. instant minced onion
1 tbsp. flour
Cheddar cheese (shredded)
1/4 tsp. garlic salt
1 tsp. parsley flakes
1 (8 oz.) can crescent rolls

Brown ground beef; drain. Stir in 1/2 cup spaghetti sauce, onion, flour, and parsley flakes; set aside. Separate rolls into flour rectangles. Press perforations to seal.

Place 3 tablespoons meat filling along one side of each rectangle. Fold dough over, pressing to seal. Cut into 3 squares, sealing edges. Spread remaining filling over bottom of 9x9 pan. Place squares over meat.

Bake at 375 degrees for 15 minutes. Remove from oven. Place grated cheese over squares; pour remaining spaghetti sauce on top. Bake 10-15 minutes longer until cheese is melted and bubbly. Can be prepared 2 hours ahead of baking. Store covered in refrigerator and bake as directed.