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1/2 pound lean ground beef
1 cup (8 ounces) tomato sauce
1/2 cup shredded mozzarella chesse
1/2 teaspoon dried oregano
2 tubes (8 ounces each) refrigerated crescent rolls
In a skillet, cook beef over medium heat until no longer pink. Drain well. Remove from heat, add tomato sauce, mozzarella cheese and oregano: mix well. Separate crescent dough into eight rectangles. Add mixture and roll up, jelly-roll style, starting with the long side. Cut each roll into three pieces. Place seam side down, 2 inches apart on greased baking sheets. Bake at 375 degrees for about 15 minutes or until golden brown.