1 1/2 lb. ground beef
1 can cheddar cheese soup
3/4 c. chopped green pepper
1/2 c. chopped onion
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire
1 (8 oz.) can crescent dinner rolls
1/2 c. shredded cheddar cheese

Saute ground beef until brown; drain excess fat. Add soup, green pepper, onion and Worcestershire. Separate crescent rolls into 2 large rectangles on ungreased cookie sheet. Overlap edges to form 1 large rectangle, pressing firmly to seal.

Spoon about 2 1/2 cups of meat mixture in 4 inch wide strip down center of rectangle to within 1 inch of ends. Fold long sides of dough over meat. Bake at 375 degrees about 15 minutes or until lightly browned. Spoon remaining meat mixture down center of crust. Sprinkle with cheese. Bake 5 minutes longer or until crust is brown.