Kids love this because it is like lasagna only without the cottage cheese or ricotta layer (which some kids dislike). Mothers like it because it is easy and often provides some leftovers for lunch.
1 can crescent rolls
1 pound ground beef
1 jar spaghetti sauce (although 2/3 of a 24 oz jar would be sufficient, I usually use the whole jar)
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Lay out the crescent roll dough flat on the bottom of a 9 x 13 ungreased pan. Press the seams together so there are no openings and the dough completely covers the bottom of the pan.
Brown the ground beef in a skillet and drain off fat. Add spaghetti sauce and heat for about 10 minutes. Pour meat mixture evenly over the crescent roll dough. Sprinkle mozzarella cheese over the meat mixture. Bake for 20 to 25 minutes. The edge of the crescent dough should be golden, not brown. Cut into squares and serve. Refrigerate any leftovers. It heats up well in the microwave (one serving at a time).
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