Cannelloni Crescents

• 1 lb ground beef
• 12 cup chopped onion
• 14 cup chopped green pepper
• 12 teaspoon oregano
• 12 teaspoon basil
• 12 teaspoon garlic
• 1 (6 ounce) can tomato paste
• 14 cup chopped mushroom
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 egg, beaten
• 1 cup pasta sauce, your favourite
• grated parmesan cheese

1. In a large skillet, cook ground beef until thoroughly cooked.
2. Add green peppers, onions, and mushrooms, and cook until tender.
3. Stir in spices, tomato paste and reduce heat and simmer for 15 minutes.
4. Separate the dough into 8 rectangles.
5. firmly press perforations to seal.
6. Spread 1/3 cup of beef mixture on each rectangle to within 1/4 inch of the edges.
7. Roll up, starting at the shortest side of the rectangle; pinch edges and sides to seal.
8. Place seam side down on greased baking sheet.
9. Repeat with remaining rolls and brush each one with beaten egg.
10. Bake at 375 for 15 minutes or until golden brown.
11. Heat pasta sauce.
12. To serve, place cannelloni on individual serving plates, pour warm sauce over each and sprinkle with parmesan cheese.
13. Excellent served with a Caeser salad.

ground beef, onion, green pepper, oregano, basil, garlic, tomato paste, mushroom, rolls, egg, pasta sauce, parmesan cheese

Taken from www.food.com/recipe/cannelloni-crescents-81860 (may not work)