Crescent Roll Hotdish

This is my older brother's famous dish. I don't know where it originated but I know that Kevin and his roommates ate so much of it in college that I should have bought stock in Pillsbury. I appreciate a good hotdish and this one is a nice change of pace. It only has a few ingredients and it feeds a crowd (hence the college appeal). Tonight we cut the recipe in half and made it in a pie pan which still feeds four. I served green peas with it and they were a perfect pair. I should mention that I made this recipe for a family that I used to nanny for. The day after making it, the 4 year old told me that nobody in their family liked it and they threw the whole thing in the garbage. (I love a preschooler's honesty!) I think of that story and laugh every time I make this now. Regardless of their opinion, my family really likes crescent roll hotdish and I think yours may too.
Crescent Roll Hotdish
2 cans of Pillsbury crescent rolls
1/4 c. sour cream
1 lb. ground beef
1 tsp. oregano
salt/pepper
1 lg. jar spaghetti sauce
1-2 c. shredded colby-jack or mozzarella cheese

Place crescent dough flat and spread a generous layer of sour cream on each triangle. Roll crescent rolls up individually as directed so you have 16 prepared rolls. Set aside. Meanwhile, brown ground beef in a medium skillet and drain excess fat. Stir in oregano, salt/pepper and spaghetti sauce. Pour mixture into a 9x13 pan and sprinkle shredded cheese on top. Place crescent rolls on top of cheese. Bake at 375 for 35-45 minutes or until dark golden brown.
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