1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. sliced zucchini
1/4 c. chopped green pepper
1 tsp. dill weed
1/4 tsp. salt
2 tbsp. butter
8 oz. can refrigerated crescent dinner rolls
2 tsp. cornmeal
6 oz. (1 1/2 c.) shredded Cheddar cheese
1 1/2 tomatoes, sliced
Sour cream, if desired
Alfalfa sprouts, if desired

Heat oven to 375 degrees. In large skillet brown beef and onion. Drain fat. Stir in salt and pepper.

In another skillet, saute zucchini and green pepper in butter for 5 minutes. Stir in dill and salt.

Separate dough into 8 triangles and place in 8 or 9 inch ungreased pie pan; press over bottom and up sides to form a crust. Sprinkle bottom with cornmeal.

Combine 1 cup cheese with meat mix and spoon over crust. Spread zucchini mix evenly over meat. Top with tomato slices. Bake at 375 degrees for 10 minutes.

Sprinkle remaining 1/2 cup cheese over tomatoes; return to oven and bake an additional 15 minutes. Cool 5 minutes before serving. Garnish with sour cream and alfalfa sprouts, if desired. Cut into wedges. Serves 6.