Crusty Crescent Taco Squares

• 1 lb. ground beef
• ½ cup chopped onion
• 1.31-oz. envelope taco seasoning mix
• 16-oz. can refried beans
• 8-oz. can tomato sauce
• 2 (8-oz.) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls
• 1 tablespoon oil
• 1/3 cup cornmeal
• 4 oz. (1 cup) shredded cheddar cheese
• 4 oz. (1 cup) shredded monterey jack cheese
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• Taco sauce

Heat oven to 375°F. Brown meat and onions; drain. Stir in taco seasoning mix, beans and tomato sauce. Simmer 5 minutes.

Unroll dough into 4 long rectangles. Place in ungreased 15×10-inch jelly roll pan; press over bottom and 1 inch up sides to form crust. Brush dough with oil; sprinkle with cornmeal. Spoon hot meat mixture over crust.

Bake at 375°F. for 25 to 30 minutes or until crust is golden brown. Sprinkle with cheese. Return to oven until cheese is melted, about 1 to 2 minutes. Cut into squares. Top with lettuce, tomatoes and taco sauce, as desired. 8 servings.