Pastry Stuffed Meatloaf Roll

Ingredients

• 2 cans crescent rolls
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 8 oz can tomato sauce
• 1 teaspoon leaf oregano
• 3/4 teaspoon salt
• 1 cup chopped black olives
• 1 cup chopped mushrooms
• 1 chopped bell pepper
• 1 chopped onion
• 2 eggs beaten
• 1 cup dry bread crumbs
• 2 pounds lean ground beef

Instructions

1. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.
2. Place seam side down in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan.
3. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help.
4. Sprinkle meat with cheese, bell pepper mushrooms and olives top with remaining tomato sauce.
5. Place meat mixture in center and spread out over dough
6. Now take rolling pin and roll the dough out till it's half the thickness that it was originally.
7. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top.
8. Cut 2 pieces of waxed paper 15 inches long.
9. Stir in 1/2 tomato sauce; set aside.
10. In large bowl, combine beef, crumbs, egg, onion, salt and oregano.

Notes