Crescent Lasagna

• 12 lb sausage
• 12 lb ground beef
• 34 cup chopped onion
• 12 garlic clove, minced
• 1 tablespoon parsley flakes
• 12 teaspoon dried leaf basil
• 12 teaspoon oregano
• 12 teaspoon salt
• 1 (6 ounce) can tomato paste
• 1 dash pepper
• 1 cup cream-style cottage cheese
• 1 egg
• 14 cup grated parmesan cheese
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 2 slices mozzarella cheese, about 7x4 inches
• 1 tablespoon milk
• 1 tablespoon sesame seeds

1. Preheat oven to 375.
2. Meat filling: Brown meat and drain.
3. Add all meat filling ingredients, simmer, uncovered about 5 minutes.
4. Cheese filling: Combine all these ingredients well.
5. Crust: Separate crescent dough into 8 rectangles.
6. On ungreased cookie sheet, place dough rectangles overlapping edges Press edges and perforations to seal well.
7. (About 15x13-inch rectangle).
8. Spread half of the meat filling lengthwise down center half of dough within 1 inch of the 13 inch end.
9. Top meat filling with the cheese filling; spoon remaining meat filling on top of that, forming 3 layers.
10. Place cheese slices over the top of that.
11. Fold 13 inch ends of dough rectangle over filling 1 inch.
12. Pull long sides of dough rectangle over filling being careful to overlap edges only about 1/4 inch.
13. Pinch together the overlapping dough to seal.
14. Brush with milk and sprinkle with sesame seeds.
15. Bake at 375 20-25 minutes or until a deep golden brown.
16. TIP: Can be prepared 3-4 hours beforehand and covered with plastic wrap.
17. Increase cooking time to about 25-30 minutes.

sausage, ground beef, onion, garlic, parsley flakes, dried leaf basil, oregano, salt, tomato paste, pepper, creamstyle cottage cheese, egg, parmesan cheese, rolls, mozzarella cheese, milk, sesame seeds

Taken from www.food.com/recipe/crescent-lasagna-122309 (may not work)