Stuffed Meatloaf Roll

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 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

How to Cook
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. Spray both sheets of wax paper with cooking spray. Lay one sheet down on a counter top or tray.
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 Remove top sheet of wax paper.
Place meat mixture in center and spread out over dough to completely cover. Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use the bottom sheet of wax paper to help. Place filled roll seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan or spray cooking spray inside another type of pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. Remove from over and let sit for 5 to 10 minutes and then slice as desired and serve.