Hearty Beef 'n Cheese Crescent by Susan

Posted by carsimulator on Sunday, April 19, 2009

Ingredients:

1 1/4 lb ground beef
1/3 c. chopped onion (I use what I have on hand: fresh, frozen, dried)
1/4 c. chopped green pepper (fresh or frozen)
15 oz can tomato sauce (original calls for 8oz, I didn't really read recipe for years and we like this)
15 oz can green beans (again calls for smaller, but we like the big can)
1/4 tsp garlic salt (can use garlic powder or fresh, adjust to taste. I used 1/2 - 3/4 tsp.)
1/4 tsp salt
1 can crescent dinner rolls
1 egg, lightly beaten
2 c. shredded cheddar cheese, DIVIDED
9" deep dish pie plate (others will work but may over flow or not hold all of the filling)

Assembly For Cooking IMMEDIATELY:
In large frying pan, brown beef, onion and pepper. Drain fat. Stir in tomato sauce, green beans, garlic, and salt. Simmer while preparing crust. Separate dough into 8 triangles. Place dough triangles into bottom and up sides of pie plate to form crust. Combine egg and ONE CUP of cheese. Spread over the crust. Spoon hot meat mixture into crust. Sprinkle with remaining cheese.

Assembly For Freezing:
In large frying pan, brown beef, onion and peppers. Drain fat. Stir in tomato sauce, green beans, garlic, and salt. Simmer while preparing crust. Separate dough into 8 triangles. Spray bottom of pie pan with cooking spray. Place dough triangles into bottom and up sides of pie plate to form crust. Combine egg and ONE CUP of cheese. Spread over the crust. Spoon cooled meat mixture into crust. Sprinkle with remaining cheese. Cover tightly with heavy duty foil and freeze.

Serving Day:

Thaw completely. Bake 20-25 minutes at 375 degrees. Let stand 5 minutes before cutting.

This is a family favorite and I was inspired by Mel to try freezing it. One lesson learned is it will not thaw in 12 hours. Overnight would be best. I actually made it ahead, I know hard to believe, and it came out really well. So, I hope you enjoy it as much as we did and have a great May! I will see you when we are back!