1 lb. ground beef
1/2 c. chopped onion or 2 tbsp. instant minced onion
1/2 c. chopped green pepper
2 tsp. chili powder
1/8 tsp. instant minced garlic or 1/2 clove garlic, minced
1 c. chopped tomato
8 oz. can tomato sauce
7 oz. can Green Giant Niblets Golden Whole Kernel Corn, drained
4 oz. can Green Giant Mushroom Stems & Pieces, drained or 1/4 lb. fresh mushrooms, sliced
6 oz. (1 1/2 c.) shredded Kraft natural Monterey Jack or cheddar cheese
2 (8 oz.) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

Heat oven to 375 degrees. In large skillet, brown ground beef, onion, green pepper, chili powder and garlic; drain. Add tomato, tomato sauce, corn and mushrooms. Cook over low heat until mixture is hot and bubbly. Add 1 cup of the cheese (reserve remaining 1/2 cup for topping).

Meanwhile separate 1 can of dough into 8 triangles. Place triangles in ungreased 10" pie pan or 12"x8" baking dish; press over bottom and up sides to form crust. Spoon hot meat mixture over crust. Remove dough from second can; do not unroll. Cut each section into 8 slices. Arrange slices over meat mixture.

Cover edge of crust with foil during first 15 minutes of baking to prevent over browning. Bake at 375 degrees for 20 to 30 minutes or until crust is golden brown. Remove from oven; sprinkle remaining cheese over top. Bake for 3 minutes or until cheese is melted. Cool 5 minutes before serving. If desired, garnish with green pepper rings or parsley. Cut into wedges or squares to serve. 6 to 8 servings.

TIP: To reheat, cover loosely with foil; heat at 350 degrees for 15 to 20 minutes.