Instructions: In a large frying pan, brown the ground beef, together with the onions, pepper and celery, stirring occasionally and breaking up meat crumbles until almost no pink color remains. Add the garlic and cook, stirring, 1 more minute. Drain off fat.

Stir in ketchup, barbecue sauce, water, baked beans and their liquid, hot pepper sauce and salt and pepper to taste, and heat through until simmering. Measure and set aside 11/2 cups of mixture. Add the butter beans to the remaining mixture and pour into a 9-by 13-inch baking dish.

Preheat oven to 375 degrees. Unroll crescent-roll dough, but do not separate it. Stir olives into set-aside meat mixture and spread over the rectangle of dough, leaving uncovered a strip about 11/2 inches wide along one long side. Starting with the covered long edge, roll the dough into a long cylinder. Cut the roll gently into 8 to 10 spirals and arrange these over the mixture in the pan.

Bake about 25 minutes, or until the rolls are golden brown.

NOTES :
This recipe is adapted from a Pillsbury Bake-Off winner. Although it isnt very time-consuming, it is the most time-consuming of todays batch. You can cut back the prep work, if you like, by substituting chopped frozen onions (1 cup) for the fresh onion, chopped frozen green pepper (1/2 cup) for the fresh pepper and a teaspoon of bottled garlic for the fresh garlic - and skipping the celery altogether. Note, too, that you can buy olives already sliced.

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