Yield: 4 servings
|12 ounces||Lean ground beef|
|1 can||Refrigerated cresent rolls|
|1 can||Pizza sauce|
|1 can||Mushroom stems and pieces|
|2¼ ounce||Sliced pitted black olive|
|⅓ cup||Green bell pepper|
|4 ounces||Mozzarella cheese|
|1 teaspoon||Dried oregano leaves|
Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heat-proof handle over medium coals* until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel; season with salt. Pour off drippings, leaving skillet "greased". Separate crescent roll dough triangles; place in skillet, pressing edges together to form bottom crust and 1-inch rim up side of skillet. Spread half of pizza sauce over dough; spoon ground beef mixture over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place skillet in center of grid over medium coals*. Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.
*To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds.
Note: If cooked over open grill or coals, cover skillet tightly with aluminum foil.
Submitted By DAN KLEPACH On 08-14-95