Beanie Burger Casserole

Directions

1. In a large frying pan, brown the grnd beef, together with the onions, pepper and celery, stirring occasionally and breaking up meat crumbles till almost no pink color remains. Add in the garlic and cook, stirring, 1 more minute. Drain off fat.
2. Stir in ketchup, barbecue sauce, water, baked beans and their liquid, warm pepper sauce and salt and pepper to taste, and heat through till simmering. Measure and set aside 11/2 c. of mix. Add in the butter beans to the remaining mix and pour into a 9-by 13-inch baking dish.
3. Preheat oven to 375 degrees. Unroll crescent-roll dough, but don't separate it. Stir olives into set-aside meat mix and spread over the rectangle of dough, leaving uncovered a strip about 11/2 inches wide along one long side. Starting with the covered long edge, roll the dough into a long cylinder. Cut the roll gently into 8 to 10 spirals and arrange these over the mix in the pan.
4. Bake about 25 min, or possibly till the rolls are golden.
5. NOTES :This recipe is adapted from a Pillsbury Bake-Off winner. Although it isn't very time-consuming, it is the most time-consuming of today's batch. You can cut back the prep work, if desired, by substituting minced frzn onions (1 c.) for the fresh onion, minced frzn green pepper (1/2 c.) for the fresh pepper and a tsp. of bottled garlic for the fresh garlic - and skipping the celery altogether. Note, too, which you can buy olives already sliced.