Ingredients

• 1/2 lb bulk pork sausage
• 1/2 lb lean (at least 80%) ground beef
• 3/4 cup chopped onions
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 1 small clove garlic, finely chopped
• Dash pepper
• 1 can (6 oz.) tomato paste
• 1/4 cup grated Parmesan cheese
• 1 cup small-curd cottage cheese
• 1 egg
• 2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations¿ refrigerated flaky dough sheet
• 4 slices mozzarella cheese
• 1 tablespoon milk
• 1 tablespoon sesame seed

Instructions

1. In 10-inch skillet, cook sausage and beef over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Drain. Stir in remaining meat filling ingredients; cook about 5 minutes, stirring occasionally, until hot. Meanwhile, heat oven to 375 degrees F. In small bowl, mix cheese filling ingredients. If using crescent rolls: Unroll both cans of dough into 4 long rectangles. On ungreased cookie sheet, place dough rectangles side by side; firmly press edges and perforations to seal. Press to form 15 x 13-inch rectangle. If using dough sheets: Unroll both cans of dough. On ungreased cookie sheet, place dough rectangles side by side; firmly press edges to seal. Press to form 15 x 13-inch rectangle. Spoon half of meat filling in 6-inch-wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling. Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed. Bake 23 to 27 minutes or until deep golden brown. High Altitude (3500-6500 ft): Bake 26 to 30 minutes.