Instructions: Preheat oven to 375 degrees. In large fry pan, brown ground beef; drain.

Stir in 1/2 cup spaghetti sauce (reserve remaining sauce for topping), onion, flour, parsley flakes and garlic salt. Set aside. Separate crescent dough into 4 rectangles. Firmly press perforations to seal (this prevents separation during baking). Place 3 tablespoons of meat filling along one long side of each rectangle. Fold dough over filling, pressing edges to seal. Cut each folded rectangle into 3 squares. Spread remaining meat filling in bottom of ungreased 12x8-inch (shallow 2 qt.) or 9-inch square baking dish. Place squares over meat filling. Bake at 375 degrees for 15 minutes. Remove from oven. Cut each slice of cheese into quarters. Place a cheese quarter on each square; pour on remaining spaghetti sauce. Bake an additional 10 to 15 minutes until cheese has melted and sauce is bubbly.

Makes 4 to 6 servings. Tips:
*One package spaghetti sauce mix can be used for canned sauce. Prepare and use as directed on package. Reheat, covered with foil, at 375 degrees for 15 to 20 minutes until heated through. To make ahead, prepare, cover and refrigerate up to 2 hours before baking.

Bake as directed. HIGH ALTITUDE ADJUSTMENT-5,200 feet. No adjustment necessary.

Pillsburys Bake Off Cookbook 1970. Lynns notes: Made this 10-31-97; added 1 small chopped onion and 2 cloves minced garlic to the meat as it cooked.

It was easier to cut the dough into thirds before filling. Used 3/4 cup shredded Mozzarella and 1/4 cup grated Parmesan to top the ravioli. Easy dish, tasted great.

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