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Crescent Pinwheel Burger Pie

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Ingredients
  Ground beef 1 Pound
  Chopped onion/2 tablespoons instant minced onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chili powder 2 Teaspoon
  Instant minced garlic 1⁄8 Clove (0.63 gm)
  Chopped tomato 1 Cup (16 tbs)
  Tomato sauce 8 Ounce
  Canned whole kernel corn 7 Ounce (Green Giant Niblets)
  Canned mushroom pieces and stems/0.25 pound fresh mushrooms, sliced 4 Ounce (Drained)
  Monterey jack cheese/Cheddar cheese 6 Ounce, shredded (1.5 Cups, Kraft)
  Canned refrigerated quick crescent dinner rolls 16 Ounce (Pillsbury's)
Directions

Heat oven to 375°F.
In large skillet, brown ground beef, onion, green pepper, chili powder and garlic; drain.
Add tomato, tomato sauce, corn and mushrooms.
Cook over low heat until mixture is hot and bubbly.
Add 1 cup of the cheese (reserve remaining 1/2 cup for topping).
Meanwhile, separate 1 can of dough into 8 triangles.
Place triangles in ungreased 10-inch pie pan or 12x8-inch baking dish; press over bottom and up sides to form crust.
Spoon hot meat mixture over crust.
Remove dough from second can; do not unroll.
Cut each section into 8 slices.
Arrange slices over meat mixture.
Cover edge of crust with foil during first 15 minutes of baking to prevent over-browning.
Bake at 375°F. for 20 to 30 minutes or until crust is golden brown.
Remove from oven; sprinkle remaining cheese over top.
Bake for 3 minutes or until cheese is melted.
Cool 5 minutes before serving.
If desired garnish with green pepper rings or parsley.
Cut into wedges or squares to serve

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Servings: 
8

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