Hearty Beef 'N Cheese Crescent Pie

• 1 1/4 lb. ground beef
• 1/4 c. chopped green pepper
• 1 c. cut green beans, drained
• 1/4 tsp. garlic salt
• 1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
• 1 c. tomato sauce with mushrooms
• paprika
• 1/3 c. chopped onion or 4 tsp. instant minced onion
• 1/4 tsp. cumin seed (if desired)
• 1/2 tsp. salt
• 1 egg, slightly beaten
• 2 c. shredded Monterey Jack or Cheddar cheese

1. Preheat oven to 375u0b0.
2. In large frypan, brown ground beef, onion and green pepper; drain fat.
3. Stir in tomato sauce, beans, cumin seed, garlic salt and salt; simmer while preparing crust. Separate crescent dough into 8 triangles.
4. Place triangles in ungreased 9-inch pie pan; press over bottom and up sides to form crust.
5. Combine egg and 1 cup cheese; spread over crust.
6. Spoon hot meat mixture into crust.
7. Sprinkle with remaining cheese and paprika.
8. Bake 20 to 25 minutes.
9. For easier serving, let stand 5 minutes before cutting into wedges.
10. Refrigerate leftovers.
11. Makes 5 to 6 servings.

ground beef, green pepper, green beans, garlic salt, crescent dinner, tomato sauce with mushrooms, paprika, onion, cumin, salt, egg, shredded monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359647 (may not work)