On a 13" pizza stone, arrange crescent rolls with triangles in a circle with base overlapping in center and points to the outside of the circle.
Evenly put filling on the rolls and fold the points back over filling and tuck under the base of roll. Filling will not be completely covered.
Bake 20-25 minutes or until golden brown.
Note: You can do this in a casserole dish. In a Pam sprayed 9 x 13-inch baking stone dish, line dish with one can of the crescent rolls. Press the dough up on the sides until you form a crust hanging over the sides. Spoon in the filling. Unroll remaining can of rolls flat on top dish and pinch the side and top dough together. Cook until golden brown.