3/4 lb. ground beef
1 med. onion, chopped
1/2 tsp. salt
1 can (8 oz.) refrigerated crescent rolls
1 can (4 oz.) mushrooms stems and pieces, drained
1 can (8 oz.) pizza sauce
1 can (2 1/4 oz.) pitted sliced ripe olives, drained
1/3 c. chopped green bell pepper
1 c. shredded Mozzarella cheese
1/2 tsp. dried oregano leaves, crushed

Crumble beef into well-seasoned 11-12 inch cast iron skillet over medium coals. Add onion, cook beef and onion until brown, drain drippings and add salt. Remove meat mixture from pan. Do not clean skillet. Separate crescent roll dough into triangles; place in same skillet points toward center, to form circle. Press edges together to form bottom crust and 1 inch rim up side of skillet. Spread 1/2 of pizza sauce over dough, spoon in meat mixture over sauce. Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place skillet in center of medium coals. Cover and cook 20 to 30 minutes or until crust is lightly browned.