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1 1/2 pounds ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cups shredded cheddar cheese
1, 6 ounce can tomato paste
1/2 tsp. garlic salt
1/2 tsp. oregano
2, 8 ounce cans refrigerated crescent rolls
Brown meat, drain. Add onion and green pepper, cook until tender. Add cheese, tomato paste, and seasonings; mix well.
Separate each can of dough into four rectangles; place on ungreased cookie sheet. Press perforations to seal. Spoon 1/3 of meat mixture onto each rectangle. Fold dough over filling; press edges to seal.
Bake at 375 degrees F. for 20 minutes.
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cups shredded cheddar cheese
1, 6 ounce can tomato paste
1/2 tsp. garlic salt
1/2 tsp. oregano
2, 8 ounce cans refrigerated crescent rolls
Brown meat, drain. Add onion and green pepper, cook until tender. Add cheese, tomato paste, and seasonings; mix well.
Separate each can of dough into four rectangles; place on ungreased cookie sheet. Press perforations to seal. Spoon 1/3 of meat mixture onto each rectangle. Fold dough over filling; press edges to seal.
Bake at 375 degrees F. for 20 minutes.
