Cheesy Beef Pie

Makes 4 to 6 servings

• 1 8-ounce can refrigerated crescent rolls
• 1 Tbsp oil
• 1 1/4 pounds ground beef
• 1/3 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 tsp salt
• 1/4 tsp garlic salt
• 1 8-ounce can tomato sauce
• 1 4-ounce can sliced mushrooms, drained
• 1 egg, slightly beaten
• 2 cups Penn Maid® Shredded Mild Cheddar Cheese
• Tomato slices for garnish

Preheat oven to 375°F. Separate crescent rolls dough into triangles. Press firmly over bottom and up the sides of an ungreased 9-inch pie plate to form crust. Seal perforations. Place crust in freezer for 30 minutes.Heat oil in a large nonstick skillet. Add beef and sauté to brown. Add onion and green pepper, cook 2 minutes more. Drain off excess liquid. Stir in salt, garlic salt, tomato sauce and mushrooms. Reduce heat and simmer. In a small bowl, mix egg and 1 cup shredded cheese. Spread over bottom of crust. Spread meat mixture over cheese. Sprinkle remaining cheese over top. Bake for 20 to 25 minutes, until golden brown. Let stand 5 minutes. Garnish with slices of tomato. Cut into wedges, serve hot.

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