Beef Crescent Loaf

• 1-1/2 pounds ground beef
• 1/2 cup chopped onion
• 3/4 cup chopped green pepper
• 2 cans (11 ounces each) condensed cheddar cheese soup, undiluted
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tube (8 ounces) refrigerated crescent rolls
• 1/2 cup shredded cheddar cheese

1. In a large skillet, brown ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the green pepper, soup, Worcestershire sauce, salt and pepper; set aside.
2. On an ungreased
3. , separate crescent dough into 2 large rectangles. Join the longer sides together. Press edges and perforations together to form a 12-in. x 7-in. rectangle. Spread half of the meat mixture down the center of the rectangle to within 1-in. of edges. Set aside meat mixture. Fold longer sides of dough over meat mixture to center; seal ends.
4. Bake at 375u0b0 for 15 minutes. Remove from oven and spoon remaining meat mixture down center of loaf. Sprinkle with cheddar cheese; bake 10 minutes longer or until loaf is golden brown and cheese is melted.

ground beef, onion, green pepper, cheddar cheese soup, worcestershire sauce, salt, pepper, crescent rolls, cheddar cheese

Taken from www.tasteofhome.com/recipes/beef-crescent-loaf/ (may not work)