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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is one of my family's favorite recipes. A real one-dish meal. It goes together easy, uses everyday staples, is kid friendly, and tastes great. The other night, I promised DH this dish but didn't have any crescent rolls, so I substituted Grand's. The family loved it more than the original. Ingredients:
1 lb ground beef |
1/2 cup chopped onion |
1/4 cup chopped green pepper (we like more) |
8 ounces tomato sauce |
14 1/2 ounces green beans, drained |
1/2 teaspoon salt |
1/4 teaspoon garlic salt (i use garlic powder) |
8 ounces refrigerated crescent dinner rolls |
1 egg |
2 cups shredded cheese, divided |
paprika |
Directions:
1. In a skillet over medium heat, cook beef, onion, and green pepper until meat is no longer pink; drain.
2. Stir in the tomato sauce, beans, salt, and garlic salt. Simmer for 8 minutes or until heated through.
3. Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In a bowl, beat egg and 1 cup cheese; spread over the crust.
4. Stir 1/2 c cheese into meat mixture; spoon into crust. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375 for 20-25 minutes or until golden brown. Let stand 5 minutes before cutting.
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