California Vegetable Pie

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. sliced zucchini
• 1/4 c. chopped green pepper
• 1 tsp. dill weed
• 2 Tbsp. margarine
• 1 (8 oz.) can Pillsbury crescent rolls
• 1 c. Cheddar cheese
• 5 tomato slices

1. Brown meat and onions; drain.
2. Add salt and pepper.
3. Saute zucchini and green pepper in margarine for 5 minutes.
4. Add dill weed.
5. Make crust from the dough.
6. Place meat and half of the cheese, then the vegetables in pie shell.
7. Add remainder of cheese and top with tomato slices.
8. Bake at 375u0b0 for 25 minutes.
9. Let stand about 5 minutes before serving.
10. Serve with sour cream or plain yogurt topping.

ground beef, onion, salt, pepper, zucchini, green pepper, dill weed, margarine, crescent rolls, cheddar cheese, tomato slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687929 (may not work)