Thursday, April 21, 2016


1 tube refrigerated crescent rolls
1 lb lean ground beef
1 medium onion, chopped
1 can (12-oz) mushroom gravy
1 pkg (10-oz) frozen peas, thawed
1/2 cup shredded Swiss cheese
1 med-large tomato, sliced, for garnish

Preheat oven to 350 degrees.

Unroll dough; separate rolls. Spread to cover a 9-inch pie plate; press together to form a crust. Bake at 350 degrees for 10 minutes.

Brown beef and onion in a large skillet; drain.

Stir gravy and peas into beef and cook until heated through. Pour into crust and sprinkle with cheese.

Bake 12-15 minutes or until crust is browned a d cheese is melted.

Arrange tomato slices in center and bake another 2 minutes.

Yield: 6 servings

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