Italian Beef Pie

2 lbs. lean ground beef
1 small onion, chopped fine
1 large jar spaghetti sauce
2 cups shredded mozzarella cheese (sometimes I add cheddar also)
1 cup Parmesan, freshly grated
3/4 cups sour cream or ricotta cheese
1 8-oz. package crescent rolls
2 Tablespoons butter, melted
1 clove garlic, minced
¼ cups grated Parmesan

In a large saucepan cook ground beef and chopped onion. Drain. Pour into a greased 9x13 pan.

Mix together sour cream or ricotta with the grated cheeses. Spread this over the top of the ground beef.

Roll out the crescent triangles on a lightly floured surface. Pinch together the seams, and roll into a smooth rectangle the size of the pan. Lay over the top of the cheese mixture. Cut small slits into the dough.

In a small saucepan, melt the butter. Simmer with the garlic for about 10 minutes. Brush the garlic butter over the crescent dough. Sprinkle with the ¼ cup Parmesan. Bake, uncovered, in a 375 degree oven for 30-40 minutes, or until crescent dough is golden all over. Let stand for 10 minutes before cutting.