Stuffed italian pizza pie

Yield: 1 servings

Measure Ingredient
½ pounds Lean ground beef
½ cup Onion -- chopped
½ cup Green pepper -- chopped
1 Clove gerlic -- minced
½ cup Pasta sauce
2 teaspoons Instant beef bouillion
1 teaspoon Italian seasoning
2 packs Refrigerated crescent rolls
1 can Mushrooms -- sliced
1 cup Mozzarella cheese --
Shredded

Preheat oven to 400 F. In large skillet brown meat with onion, green pepper and garlic; pour off the fat. Add pasta sauce, bouillon, and seasoning. Simmer uncovered 10 to 15 minutes. Meanwhile, unroll 1 package of crescent dough; separate into 8 triangles. On 12 inch pizza pan arrange triangles in circle; press into pan, sealing edges and forming a ¼ inch rim. Spoon meat sauce over crust. Top with mushrooms and cheese. Separate remaining dough into 8 triangles.

Arrange triangles spoke fashion over filling with points toward center. Do not seal outer edges of triangles to bottom crust. Bake 15 to 20 minutes or until golden brown.

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