Crescent Ravioli

• 1 to 1 1/4 lb. ground beef
• 1 2/3 to 2 c. (15 oz.) spaghetti sauce with meat
• 1 Tbsp. instant minced onion or 1/4 c. finely chopped onion
• 1 Tbsp. flour
• 1 tsp. parsley flakes
• 1/4 tsp. garlic salt
• 1 (8 oz.) can crescent rolls
• 3 slices American cheese, cut into quarters or 1 c. (4 oz.) shredded Cheddar cheese

1. In a large frypan, brown ground beef; drain.
2. Stir in 1/2 cup spaghetti sauce (use rest for topping), onion, flour, parsley flakes and garlic salt.
3. Set aside.
4. Separate crescent dough into 4 rectangles.
5. Press perforations to seal.
6. Place 3 tablespoons of meat filling along one side (long side) of each rectangle.
7. Fold dough over filling, pressing filling to seal.
8. Cut each folded rectangle into 3 squares.
9. Spread remaining meat filling in bottom of ungreased 12 x 8-inch (shallow) baking dish.
10. Place squares over meat filling.
11. Bake at 375u0b0 for 15 minutes.
12. Remove from oven.
13. Place cheese quarter on each square; pour on remaining spaghetti sauce.
14. Bake an additional 10 to 15 minutes until cheese has melted and sauce is bubbly.
15. (If you like it hot, add just a touch of Tabasco sauce to the meat filling.)

ground beef, meat, onion, flour, parsley flakes, garlic salt, crescent rolls, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563875 (may not work)