Brueliatti

• 1 pkg. Pillsbury crescent rolls
• 1/2 lb. ground beef (raw)
• 1/4 to 1/2 lb. Greek black olives, pitted and quartered (about 20 to 30 olives)
• 1 medium onion, chopped thinly
• Romano cheese, grated
• black pepper, olive oil and flour

1. Open rolls, but do not separate into individual rolls.
2. Unroll the 2 pieces and place on floured surface.
3. Gently press together perforated seams to form 2 rectangles.
4. Roll lightly with floured rolling pin to form 2 rectangles about 5 x 10 to 20-inches each. Coat each piece with a light layer of olive oil, leaving a narrow strip along one long side unoiled.
5. Crumble raw beef to cover dough; sprinkle with black pepper, cheese, onion and olives. Start with one long edge, roll up jellyroll style toward unoiled edge; press edge lightly to seal.
6. Cut roll into 1 to 1 1/2-inch pinwheel rolls; press together gently.
7. Place on end on oiled baking sheet.
8. Bake at 350u0b0 for about 15 to 20 minutes.
9. Serve hot.
10. Can bake, freeze and reheat in microwave.

crescent rolls, ground beef, black olives, onion, romano cheese, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523579 (may not work)