Crescent Pinwheel Burger Pie
|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)|
Heat oven to 375Â°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 375Â°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