Stuffed Meatloaf Roll

Ingredients:

2 pounds lean ground beef

1 cup dry bread crumbs

2 eggs beaten

1 chopped onion

1 chopped bell pepper

1 cup chopped mushrooms

1 cup chopped black olives

3/4 teaspoon salt

1 teaspoon leaf oregano

1 8 oz can tomato sauce

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

2 cans crescent rolls

Directions:

In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.

    Cut 2 pieces of waxed paper 15 inches long. 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. Now take rolling pin and roll the dough out till it's half the thickness that it was originally. Discard top sheet of waxed paper.

    Place meat mixture in center and spread out over dough.

    Sprinkle meat with cheese, bell pepper mushrooms and olives, and top with remaining tomato sauce.

    Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Discard waxed paper after rolling.

    Place seam side down in non-stick 9 x 5" loaf pan.

    Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.