Tote'M Rolls

• 1 lb. ground beef
• 1 envelope instant onion soup
• 3/4 tsp. crushed oregano leaf
• 1/8 tsp. garlic salt
• 1/2 c. catsup
• 16 oz. refrigerated crescent rolls
• 1 c. shredded Mozzarella cheese
• poppy seed

1. Brown ground beef; drain fat.
2. Stir in soup mix, oregano, salt and catsup.
3. Cool.
4. Separate crescent rolls into 8 rectangles. Seal perforations.
5. Divide hamburger mixture equally onto long side of each rectangle.
6. Sprinkle with cheese.
7. Roll up lengthwise, jellyroll fashion.
8. Bring ends together to form a doughnut shape.
9. Seal ends tightly.
10. Brush top with milk or melted butter.
11. Sprinkle with poppy seed.
12. Place rolls on ungreased baking sheet.
13. Bake at 375u0b0 for 15 minutes or until brown.
14. Serve hot or cold.

ground beef, onion soup, oregano leaf, garlic salt, catsup, crescent rolls, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=423670 (may not work)