Method:

• Heat oven to 375°F (190°C). In large skillet, cook beef and onions until thoroughly cooked; drain.
• Stir in tomato paste, parsley, basil, oregano, garlic, and pepper. Cook 5 minutes or until heated through.
• Combine Parmesan cheese, cottage cheese and egg.
• Separate both cans of dough into 4 long rectangles. Place dough rectangles side by side on ungreased large baking sheet; seal perforations. Press to form 15x13-inch (38x33 cm) rectangle.
• Spoon half the meat filling in a 6-inch (15 cm) wide strip lengthwise down centre of dough to within 1-inch (2.5 cm) of short sides.
• Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling.
• Sprinkle mozzarella cheese over top of meat filling. Fold short sides of dough 1-inch (2.5 cm) over filling.
• Fold long sides of dough tightly over filling, overlapping edges in centre 1/4-inch (6 mm); firmly pinch centre seam and ends to seal. Brush with milk; sprinkle with sesame seeds.
• Bake 23 to 27 minutes or until deep golden brown.