| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Information |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground beef (80% lean) |
| 1 |
|
Medium onion; chopped |
| 8 |
oz |
Refrigerated crescent rolls |
| 8 |
oz |
Pizza sauce |
| 4 |
oz |
Mushroom stems and pieces; d |
| 2 1/4 |
oz |
Sliced pitted ripe olives; d |
| 1/3 |
c |
Green bell pepper; coarsely |
| 1 |
c |
Mozzarella cheese; shredded |
| 1 |
ts |
Dried oregano leaves |
INSTRUCTIONS
Brown ground beef and onion in well-seasoned 11 to 12-inch cast iron
skillet over medium coals. Remove to paper towels to drain. Potir off
drippings from pan. Separate crescent (tough into triangles; place in
skillet, points toward center, to form circle. Press edges together to form
bottom crust about 1 inch up the side of pan. Spread half of pizza sauce.
Spoon ground beef mixture over sauce. Cover with mushrooms, olives and
green pepper. Pour remaining sauce over all; sprinkle with cheese and
oregano. Place pan in center of grid over medium coals. Place cover on
cooker: cook 20 to 30 minutes or until crust is lightly browned. (If cooked
over open grill or coals, cover pan securely with foil.)
Posted to MC-Recipe Digest V1 #641 by thelma@pipeline.com on Jun 07, 1997
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