Crescent Lasagna

Crescent Lasagna 1 lb lean ground beef 3/4 cup chopped onions 1 can (5.5 oz) tomato paste 1 Tb dried parsley flakes 1/2 tsp each dried basil and oregano leaves 1 clove garlic, minced dash pepper 1/4 cup grated Parmesan cheese 1 cup cottage cheese 1 egg 2 cans Crescents 1 cup shredded mozzarella cheese 1 Tb milk 1 Tb sesame seeds Heat oven to 375°F (190°C). In large skillet, cook beef and onions until thoroughly cooked; drain. Stir in tomato paste, parsley, basil, oregano, garlic, and pepper. Cook 5 minutes or until heated through. Combine Parmesan cheese, cottage cheese and egg. Separate both cans of dough into 4 long rectangles. Place dough rectangles side by side on ungreased large baking sheet; seal perforations. Press to form 15x13-inch (38x33 cm) rectangle. Spoon half the meat filling in a 6-inch (15 cm) wide strip lengthwise down center of dough to within 1-inch (2.5 cm) of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Sprinkle mozzarella cheese over top of meat filling. Fold short sides of dough 1-inch (2.5 cm) over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4-inch (6 mm); firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seeds. Bake 23 to 27 minutes or until deep golden brown. Tip: Try substituting creamy ricotta cheese for cottage cheese in this scrumptious take on an old time classic.