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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 pound(s) ground beef |
1/2 cup(s) chopped onion |
1/4 cup(s) chopped green pepper, optional |
1 8-ounce can(s) tomato sauce |
1 14 1/2-ounce can(s) cut green beans, drained |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) garlic salt |
1 8-ounce tube refrigerated crescent rolls |
1 egg |
2 cup(s) (8 ounces) shredded cheddar cheese, divided |
paprika |
Directions:
1. • In a large skillet, cook beef, onion and green pepper if desired over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through.
2. • 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.
3. • In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust.
4. • Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
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