"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Hearty Beef 'n Cheese Crescent Pie Recipe

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This recipe for Hearty Beef 'n Cheese Crescent Pie, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Boyle


1 1/4 lbs. ground beef
1/4 cup chopped green pepper
8 oz can cut green beans, drained
1/4 tspn. garlic salt
1 can 8 oz Pillsbury Refrigerated quick crescent dinner rolls
1/3 cup chopped onion or 4 teaspoons instant minced onion
8 oz. can tomato sauce with mushrooms
1/4 teaspoon cumin seed, if desired
1/4 to 1/2 tspn.
8 oz. or less Shredded Monterey Jack or Cheddar Cheese

In large fry pan, brown ground beef, onion and green pepper; drain fat.
Stir in tomato sauce with mushrooms, beans, see, garlic salt and salt.
Simmer while preparing crust. Separate crescent dough into 8 triangles.
Place triangles in ungreased 9" pie pan.
Press over bottom and up sides to form crust.
Combine egg and 1 cup cheese; spread over crust.
Spoon hot meat mixture into crust.
Sprinkle with remaining cheese and paprika.

Bake at 375 for 20-25 Minutes

For easier serving, let stand 5 minutes before cutting into wedges.




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