| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
|
|
5 |
To 6 |
INGREDIENTS
| 1 |
lb |
Ground beef; (up to 1-1/4) |
| 1/3 |
c |
Chopped onion or 4 teaspoons instant minced onion |
| 1/4 |
c |
Chopped green pepper |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
cn |
(8 1/2-oz) Green Giant Kitchen Sliced Green Beans; drained |
| 1/4 |
ts |
Cumin seed; if desired, I RECOMMEND! |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Salt; (up to 1/2) |
| 1 |
cn |
(8-oz) Pillsbury Refrigerated Quick Crescent Dinner Rolls |
| 1 |
|
Egg; slightly beaten |
| 8 |
oz |
Shredded monterey Jack or cheddar cheese |
|
|
Paprika |
INSTRUCTIONS
("A hearty cheese-topped ground beef and green bean pie baked in a crescent
crust.")
Recipe by: Bake-Off Classics II (Pillsbury Classics No. 8 - FO6770)
Filling: Heat oven to 375 degrees F. In large skillet, brown ground beef,
onion and green pepper; drain. Stir in tomato sauce, beans, cumin seed,
garlic salt and salt; simmer while preparing crust.
Crust: Separate crescent dough into 8 triangles. Place triangles in
ungreased 9-inch 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 degrees
F. for 20 to 25 minutes. Let stand 15 minutes. Cut into wedges to serve.
HIGH ALTITUDE - Above 3500 Feet: No change
Posted to TNT Recipes Digest by swancreations@juno.com (Phyllis E. Benitez)
on Jan 31, 1998
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