Prep 20 minutes I Bake 25 minutes | Yield: 6 servings

1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (6 ounces) tomato paste
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper Dash garlic salt
1 egg
1-1/2 cups (12 ounces) 4% cottage cheese
1/4 cup grated Parmesan cheese
2 tubes (8 ounces each) refrigerated crescent rolls
8 slices part-skim mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seeds

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato paste and seasonings. In a small bowl, combine the egg, cottage cheese, and Parmesan cheese.

Roll out each tube of crescent dough between waxed paper into a 15-in. x 10-in. rectangle. Transfer one rectangle to a greased 1 5-in. x 10-in. x 1-in. baking pan. Spread with half of the meat mixture to within 1 in. of the edges; top with half of the cheese mixture. Repeat the meat and cheese layers.

Top with mozzarella. Carefully place second dough rectangle on top; press edges to seal. Brush with milk; sprinkle with sesame seeds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.