MAKE AHEAD CRESCENT LASAGNA ROLLS

1/2 lb. ground beef
1/2 lb. sausage
1/4 c. chopped onion
2 T. minced parsley
Minced garlic to taste
1 can (6 oz.) tomato paste
1/2 t. oregano
1/2 t. basil
1 egg, beaten
1 c. cottage cheese or ricotta cheese
1/2 c. Parmesan
2 cans (8 count each) refrigerator crescent dinner rolls
12 oz. mozzarella cheese, sliced
2 to 3 T. milk
2 T. sesame seed

Brown ground beef and sausage in skillet, stirring until crumbly; drain. Add onion, parsley, garlic, tomato paste, 1/2 c. water and seasonings; mix well. Simmer 10 to 15 minutes or until thickened. Cool. Combine egg, cottage cheese/ricotta cheese and Parmesan. Press crescent rolls into two 3 X 10-inch rectangles. Layer ground beef mixture, cottage cheese mixture and mozzarella cheese over rectangles (be sure to seal perforations!) Roll as for jelly roll from short side. Place on greased baking sheet. Brush with milk; sprinkle with sesame seed. Chill for several hours if desired. MAKE AHEAD TO THIS POINT.

Bake in preheated 350* F. oven for 20 minutes or until golden brown. Cool in pan 5 minutes. Remove to serving plate. Slice carefully.

Serves 4 to 6