MEAT FILLING:

1/2 lb. sausage meat
1/2 lb. ground beef
3/4 c. onion, chopped
1/2 clove garlic, minced
1 tbsp. parsley, chopped
1 (6 oz.) can tomato paste
1/2 tsp. basilico
1/2 tsp. oregano
1/2 tsp. salt
Dash pepper, to taste

CHEESE FILLING:

1 c. cream cottage cheese
1/2 c. grated Parmesan cheese
1 egg

CRUST:

2 cans refrigerated crescent rolls
2 slices 7 x 4" Mozzarella cheese
1 tbsp. milk
1 tbsp. sesame seed

Brown meats in large skillet and drain. Add onions, garlic, parsley, tomato paste and seasonings; simmer for 5 minutes, uncovered, and set aside. Combine cheeses and egg, mix well and set aside.

Unroll crescent dough, separate into rectangles. Layer out onto ungreased cookie sheet, overlapping the edges so as to make a 15 x 13 inch rectangle. Seal edges and any perforations by pressing down with fingers.

Spread 1/2 of meat filling lengthwise down center of rectangle to within one inch of 13 inch ends. Top this meat layer with all the cheese filling. Spread remaining meat filling over the cheese layer. Place the Mozzarella slices over the meat layer.

Fold the 13 inch ends of dough over the filling one inch. Pull the long sides of dough over the filling, overlapping edges by 1/4 inch, pinching the edges to seal. Brush surface with milk and sprinkle with sesame seeds. Bake at 375 degrees for 20 to 25 minutes, or until deep golden brown.

Serves 4-6.