1 to 1 1/4 lb. ground beef
1/3 c. chopped onion
1/4 c. chopped green pepper
1 (8 oz.) can (1 c.) cut green beans, drained
1/4 tsp. cumin seed (optional)
1/4 tsp. garlic salt
1/4 to 1/2 tsp. salt
1 can Pillsbury crescent rolls
1 egg, slightly beaten
2 c. (8 oz.) shredded Cheddar cheese
1 (8 oz.) can tomato sauce with mushrooms
Paprika

In large fry pan, brown ground beef, onion and green pepper; drain. Stir in tomato sauce, beans, cumin seed, garlic salt and salt. Simmer while preparing crust. Separate crescent dough placing 8 triangles to form crust in ungreased 9 inch pie pan. Press firmly together.

Combine egg and 1 cup cheese, spread over crust. Spoon hot meat mixture into crust. Sprinkle with remaining cup of cheese and paprika. Bake 20 to 25 minutes at 375 degree preheated oven.

For easier serving - let stand 5 minutes before cutting into wedges (refrigerate or freeze leftovers).